Okay..so the recipe said "loaf" and didn't call for chocolate of any kind actually...but damn it, I felt like being in a chocolately mood and wanted it to be a cake rather than a loaf. So sue me and my mixer! (I'll introduce you all later)
I actually really love making banana bread and often look for different variations in the dessert (wait...it is a *dessert*, right?), especially after trying this incredible version at a coffee shop in Toronto, on Roncesvalles, called "Cherry Bomb". YUM! I don't know exactly what they do with theirs that makes it so drool worthy, but everytime my sister manages to score me a piece, I dissect it trying to figure out their secret. Incidently, their bread also pairs extremely well with their Americano coffee!
Chocolate Banana bread
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of salt
2 beaten eggs
1 1/2 cups mashed bananas (about 3 large ones)
1 cup of sugar
1/2 cup of cooking oil or melted butter (I prefer butter)
3 tbsp of good cocoa powder (I use Fry's)
Grease a 9x5 or two loaf pans and set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in centre of mixture and set aside.
In another bowl combine eggs, bananas, sugar and butter. Add egg mixture all together to the flour mixture. Stir until just moistened, your batter should be lumpy). Spoon into prepared pan(s).
Bake in 350 degree oven for 45-60 mins or until a toothpick inserted near centre comes out clean. Cool for 10 mins on wire rack. Remove from pan to completely cool.
Best if you wrap and store it overnight before slicing...if you can wait that long :)
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