Recently, I've been looking for a way to use up a bunch of overly ripe bananas sitting on my counter, but didn't feel like making regular banana bread. So I found several recipes I kind of liked and made a few modifications and additions and it is in the oven baking as I type this. So, in honor of today being "Leap Day", I made a Chocolate Banana-Pecan-Coconut-Chocolate Chip Bread. Essentially it is a banana bread made using cocoa powder in the batter, so the bread itself is chocolate. To that, I added bananas, toasted pecans, coconut and dark chocolate chips. Before popping it in the oven I sprinkled it with a couple tablespoons of brown sugar, a tip that I had read in one of the many recipes I reviewed. This bread was quick and easy to put together and used up all but one of my lonely little overripe bananas.
This bread surprisingly was not too sweet (which I actually prefer)...if you like a sweeter bread, you could substitute either milk chocolate chips or white chocolate chips to add more sweetness. It would probably also be good with Reese's peanut butter chips too. If you want it to be more "cake sweet", you could increase the sugar a little. The unsweetened cocoa along with the dark chocolate chips lessened the sweetness of this bread. Personally, I like it just the way it is.
Below is the recipe as well as a few pictures! Enjoy.
|Wet and dry ingredients all mixed together
|Chopped toasted pecans and dark chocolate chips waiting their turn to "leap" into the batter above
|Batter spread into the loaf pan...waiting to be baked
|Approximately 1 hour later, it's out of the oven
|Brown sugar crust on top
|BOOM BOOM BOOM!!!