TWD: cocoa-nana bread

Banana bread is a staple in the LITK home. Well actually, banana bread muffins. I make them regularly as an easy grab-and-go breakfast. And I always ALWAYS add chocolate chips! So I was surprised when I read the P&Q this week and learned that lots of TWD bakers were trying to figure out what to sub in for the bananas! Really?! Chocolate and banana is a winning combo in my book. Remember those chocolate covered frozen bananas? Yum.

The other great thing about this recipe? I had all the ingredients already. Frozen bananas in the freezer? Check. Cocoa powder? Check. Semi-sweet chocolate? Checkity-check. One thing I did sub was applesauce for the stick of butter. But I almost always use applesauce in place of butter or oil (sometimes even for eggs) in things like banana bread. Keeps it moist and helps reduce the fat and calories.


The bread was rich and chocolately. I used two large bananas, which gave it just enough banana flavor. I think I could have baked it just a little less because the sides and bottom were a little overdone... but the inside was moist and delicious! Overall this was a great alternative to standard banana bread! Be sure to check out Obsessed with Baking for the quick and easy recipe!