Triple Chocolate Banana Bread – this EASY banana bread is the BEST RECIPE! It’s my mom’s banana bread recipe and thanks to my partnership with Almond Breeze, it’s got TRIPLE the chocolate!
As you all know, my daughter loves dancing. This year she is on a jazz production team at the local studio; it’s kind of a competition team light. The regular competition teams require 5-7 hours of dance per week, plus do all the competitions (about one a month January-July). We only have 2 hours of dance and 2 competitions, which I needed to ease myself into this whole “dance mom” life. Even though I am the furthest thing from a dance mom, I’m happy she found something she loves. She even tried out for – and made – the middle school dance team for next year.
Last weekend we had the second of two competitions. Luckily this one was close, only a 30 minute drive, in downtown Sacramento. The way these comps work is that you’re in limbo until a few days before and then you get your time of arrival, which is two hours before your dance time. Jordan’s call time was at 7:43am. In the morning. On a Saturday. **crying**
Basically that meant that we had to get up earlier on Saturday than we do for school during the week, so breakfast had to be FAST. Luckily, I still had some of the chocolate banana bread left over. Sure, it’s full of chocolate, but it’s banana bread and I served with with eggs, so that’s good right? 😉
This TRIPLE Chocolate Banana Bread is a variation of my mom’s BEST banana bread recipe. That recipe has never done me wrong and I’ve made so many variations on it, including peanut butter banana bread, blueberry banana bread, and banana muffins with it. But I’ve never turned it chocolate before, and now that I have, I’m mad at myself because it’s OH SO GOOD.
If I’m being 100% honest with you, the bread I gave Jordan was loaf #2…because I ate loaf #1…by myself.
One of the best things about this banana bread recipe is how versatile it is. I’ve made it lower fat by substituting some applesauce for oil. I’ve made it lower sugar by reducing the amount to 3/4 cup. I’ve made it with whole wheat and white whole wheat flour. I’ve used milk, nonfat milk, buttermilk – it pretty much works with almost any substitution.
This time I made the bread, I added cocoa (obviously) and I also made it accidentally dairy-free by using vegetable oil instead of butter and almond milk instead of regular. Plus, the almond milk is CHOCOLATE, hence the TRIPLE chocolate in the title.
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