– Hey guys.
(gentle music) So I know a lot of you have made my ultimate banana bread recipe. It’s one of my favorite recipes too. If you don’t know that recipe, I’ll leave you a link in the description. But over the holidays I experimented with that recipe and turned it into a chocolate banana bread recipe and oh my, it might rival the first one. It is so good, so moist, so delicious and so chocolaty. So I know we’re still in January and we’re all a little bit still on diets, but I had to share this now because I was afraid I was
going to forget about it and I couldn’t deny you
this delicious recipe. (laughs) Let me show you how to make it. So what gives this bread
it’s rich chocolaty flavor is the fact that we’re going to use two different types of chocolate. So we wanna use two ounces
of bittersweet chocolate and you wanna look for something that says at least 60% cacao. You don’t wanna go much higher than 70% or it starts to get a
little bit too bitter. And then you wanna make sure
that you break it up a bit so it’ll be easier to
melt in the next step and you’ll see what I mean in a minute. And then we’re also going to add 3/4 cup of unsweetened cocoa powder. And then we’re also going to
add a cup of hot boiling water on top of the chocolate and that’s going to bloom our cocoa powder so that it brings out its best flavor. And it’s also going to help melt the bittersweet chocolate underneath. So you can whisk that up, just
until it’s nice and smooth. Add a cup and three
quarters of white sugar. Now that might sound like a ton of sugar, especially if you’ve made
my other banana bread recipe that only had about a half of cup in it, but we need a lot more
sugar in this recipe because that unsweetened
cocoa powder is really bitter. And then you also wanna add a
tablespoon of vanilla extract and 3/4 cup of vegetable oil or you could also use canola oil. And then you’re just going to stir that up until everything is combined. And then we are going to add three eggs, one at a time, beating
each one really well in between each addition. Okay, so now we’re gonna add our bananas, so working with three very ripe bananas, you can mash them up with a potato masher. If you’re working with bananas
that are not very ripe, you’re not gonna get much banana flavor. It becomes more pronounced
the riper they get and you won’t get that much sweetness. So just be patient and wait
until your bananas ripen. Now if you have bananas
that are really ripe, but you’re not ready
to bake this bread yet, you can always peel them,
put them in a Ziploc bag, and pop them in the freezer and then when you’re ready to make them, just defrost them in the
fridge the night before and you’re good to go. So you just wanna stir
in your mashed bananas and then you can set this mixture aside. And then we’re gonna mix
together our dry ingredients. So you’re going to add 1 3/4
cup of all purpose flour, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt. You can whisk that all together and then add this to your wet ingredients, slowly in thirds until
everything is combined. Then you wanna pour your batter out into a nine by five loaf pan, that has been sprayed
with some baking spray. Now I have been pretty
surprised over the years to see the variation
in depth of loaf pans. So if you end up with
more batter that you need, I would just put them in a muffin tin because these would
make fantastic muffins. So you might get three or
four extra muffins out of it. Depending on how deep your loaf pan is. And then you are gonna bake in
a 350 degree Fahrenheit oven for anywhere from 55 minutes
to an hour and five minutes and then allow your
bread to cool completely because it is such a delicate bread that the longer it sits and cools the easier it will be to cut and it won’t get all crumbly on you. Now if you’d like to learn how to make my classic banana bread recipe, you can click the annotation there. And I will see you back here next week for another quick and easy recipe. Until then, bye.