Last night, I decided more banana bread was in order- for me, as well as a friend who wholeheartedly loves it to pieces. So, I once again followed the recipe from Tasty Kitchen blog (see previous entry). And, with a 57-minute bake time and mushier bananas, the difference was amazing. If my first banana bread was good, this second was great (resulting in me eating 25% of it straightaway from the oven).
I also had a hankering for chocolate, and decided that the longtime resident Nestlé chocolate chips in my fridge needed to be used. I tweaked the previous recipe by substituting chocolate extract in the place of vanilla, and replaced 25% of the almond flour with unsweetened cocoa powder. I also added a tablespoon of espresso powder, and 1/2 cup of semi-sweet chocolate chips.
The result? A truly chocolatey-chocolate flavor BOMB.
The bread itself was fluffier due to the cocoa powder and slightly drier than the original banana bread. And, because of the espresso powder, it was as if I’d baked a dark chocolate bread. In making this again, I would probably use sweeter bananas at the foundation, and add some stevia to compensate for the addition of espresso powder. And to possibly lighten the coffee flavor, I could probably use ground coffee in the place of espresso powder.
However, if you’re an espresso-chocolate fan like me, then leave it as is, and I guarantee you won’t be disappointed.
Lex Gets Physical 