Chocolate Chocolate Banana Flax Seed Bread
I am still building my baking foundation, my repertoire, my vault of tried and trusted rock recipes that I am confident enough to memorize and and alter. And until I have reached a status only Martha Stewart, Julia Child, and my Aunt Jan have built, I will continue to adapt recipes to be that of a ‘Meganism’. Perhaps I will always adapt recipes. For that’s part of the beauty and fun of baking, is the opportunity get experimental; kind of like being a mad scientist in a laboratory finding the right formula!
For now, please enjoy this Megafied Chocolate Chocolate Banana Flax Seed Bread recipe adapted from SimplyRecipes, original link at the bottom of this post. Note what I changed or added with the ***asterisked-items. Read on below for the recipe and my take on the outcome of this recipe and just if it made my recipe box vault or not.
Chocolate Banana Bread Recipe
Yield: Makes one 9x5-inch loaf
***I doubled the recipe because I had enough nanners I was trying to use as well as two room-temp adjusted eggs begging to be used. I also did not add any sugar to this recipe, relying on the sweetness of the bananas and chocolate chips.
Do not use Dutch processed cocoa for this recipe, only natural unsweetened.
Melted coconut oil can be used in place of the butter. The flavor will change a little and you may get a hint of coconut in the result.
There is only 1 egg and 1 teaspoon of baking soda in this recipe for leavening, so make sure your baking soda is still good! (See more info on baking soda and baking powder.)
***6 large ripe bananas (easily mashable)
1 teaspoon salt (½ a teaspoon if using salted butter)
1 teaspoon vanilla extract
1 ¼ cup all purpose flour
¼ cup natural unsweetened cocoa powder
***I dashed in some cinnamon & cloves in lieu of allspice for which I didn’t have on hand. Original recipe calls for ¼ teaspoon ground allspice
***I threw in ½ bag of milk chocolate cc. Origi recipe calls for ½ cup semi-sweet chocolate chips
***Added ¼ c. ground flax seed
***Added 1/3 c. buttermilk
1 Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. You should have 1 ½ to 1 ¾ cups of banana purée. Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.
2 Place the banana purée into a large mixing bowl. Stir the melted butter. Stir in the brown sugar and salt. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla
http://www.simplyrecipes.com/recipes/chocolate_banana_bread/
