Thursday, March 8, 2012

Chocolate Chip Banana Bricks


To be completely honest, I was trying to make a banana bread version of Isa Chandra’s Chocolate Pumpkin Loaf. I just received my mini-loaf pan in the mail so I was all excited to have cute little loaves. I also just bought vegan chocolate chips so I was pumped to try those out, too.

Well, it turned out that I forgot to add the baking soda, which resulted in little chocolate banana bricks. They taste just fine, and this recipe is actually a little healthier since it contains whole wheat flour. These are heavy little bricks but tasty and make for a good snack or dessert :)

1/4 cup applesauce
2 tablespoons canola oil
1/3 cup unsweetened cocoa powder
1/3 cup + 2 tablespoons boiling water
2 small, ripe bananas
1 cup sugar
1 teaspoon pure chocolate extract

1 1/2 cups whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 teaspoon salt
1/2 cup vegan chocolate chips

Preheat oven to 350 F and lightly grease a mini-loaf pan. Also, boil some water in a tea kettle (no need to measure yet.)
Put applesauce, canola oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, and salt.
Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add banana, sugar and chocolate extract and mix well.
Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.
Separate the batter into the mini-loaf cups. It will be good and thick. You can smooth the top out with a spatula.
Bake for about 20 minutes. Stick a steak knife into the center of a loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way.Yum!

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