Cakes, Pastries & Pies Applications
3 large ripe bananas (easily mashable)
1/3 cup melted butter
1 teaspoon salt (1/2 a teaspoon if using salted butter)
3/4 cup brown sugar (packed, light or dark)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all purpose flour (need to replace 30% with Planetarians flour = 112g + 48g)
1 teaspoon baking soda
1/4 cup natural unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips
1 tablespoon coffee flour (can be replaced with 1/2 tbsp of ground coffee)
1/4 teaspoon ground allspice (as a substitution for 1 tsp of allspice, you can use 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and a pinch of ground nutmeg)
1 Prepare pan and preheat oven: 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 Purée bananas: Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana purée.
3 Mix wet ingredients and sugar: 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 extract.
4 Mix dry ingredients: In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
5 Add the flour mixture to the banana mixture and stir until just incorporated.
Stir in the chocolate chips.
6 Bake: Pour batter into a buttered loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour.
Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.
One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that's a good sign that it's done.
7 Let cool: Remove from oven and let cool for 10 minutes in the pan.
Gently remove the loaf from the pan and place on a rack to cool completely.