Yes.
I did just say TRIPLE FUDGE. You heard correctly.
But this has a lot of bananas.
So it’s practically a health food. Definitely a breakfast food.
Absolutely an eat-right-this-minute food.
Aren’t you glad you have me in your life to make decisions like that for you?
I am too.
Triple Fudge Banana Bread
Makes one loaf (or about 3 mini loaves)
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 4 large bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 4 ounces dark chocolate, melted
- 3/4 cup milk chocolate chips + 1/2 teaspoon flour
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan well with non-stick spray or butter.
In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk the egg and brown sugar until smooth. Stir in the vanilla, then add the mashed bananas and milk, mixing until combined.
Gradually add the dry ingredients to the banana mixture, stirring with a spoon until the batter comes together. Mix in the melted, cooled butter, then fold in the melted dark chocolate until evenly incorporated.
Toss the milk chocolate chips with 1/2 teaspoon of flour to prevent sinking, then fold them into the batter. Transfer the batter to the prepared loaf pan and place the pan on a baking sheet.
Bake for 55–60 minutes, or until the center is set and a toothpick inserted near the center comes out clean or with just a few moist crumbs. Remove from the oven and, if desired, sprinkle extra chocolate chips on top. Cool completely (about 1–2 hours) before slicing.
If you’re wondering whether the cookies on your counter count as breakfast, the answer is yes. See? I have all the answers.