There is nothing that my family loves more than chocolate. It is truly a weakness, unless of course, it is dark chocolate which they say is actually good for you. And I’m going with that. Add a steaming latte … antioxidants, protein (with the milk) and truly … I’m good to go in the morning.
Here is a recipe that my family is loving right now. It satisfies our chocolate cravings and does so without breaking the fat bank. Add that little boost of dark chocolate, and we might even be able to pass this recipe off as nutritionally beneficial. I’ll leave that to you. Grin.
We like to add dark chocolate chips, but if you’re family is a true milk chocolate or semi-sweet chocolate lover, that is easily substituted for the dark chocolate.
Banana Chocolate Chip Bread
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana (my preference is 2 bananas — the banana flavor is a bit more subtle)
1/3 cup canola oil
1 cup dark chocolate chips or chunks
Preheat oven to 350 degrees and use non-stick spray on bottom of loaf pan.
Combine ingredients until just combined. Add chocolate chips.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan and serve.
The loaf will slice better when it is completely cool … but who can resist warm gooey chocolate oozing bread straight from the oven? Not I.