I decided to make banana bread the other night.
What I didn’t realize, though, was that it was not in my cards to make banana bread.
It was Murphy’s law of quick bread. Every thing that could have gone wrong, did.
First, as I was pulling out the ingredients and lining them up, I noticed that we had run out of milk. When I came back with a new carton, Mr Ginge informed me that we did in fact have milk. After I had opened the carton.
Next, as I measured out the now un-needed milk, I accidentally measured out 1 3/4 cups, instead of the needed 3/4 cups. After I dumped it into the bowl. which contained the dry ingredients.
I managed to make it though most of the recipe, then pour it into the prepared pans. When I moved the pans to pop them in the oven, I discovered the two eggs that was supposed to make it into the batter. Ugh.
See the thing is, I’ve made banana bread before. Lots of times. Using the same recipe. And a super simple one at that. (Like no-mixer-required simple)
Fortunately, it still turned out. I might have cried if it didn’t.
Double Chocolate Banana Bread
makes 1 9×3 loaf
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 3 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 1 cup mashed ripe bananas ( about 2 medium)
- 3/4 cup milk
- 1 egg, beaten
- 1 tsp vanilla
- 1 cup chocolate chips.
- Preheat the oven to 350°F. Grease and flour a 9×3 loaf pan.
- In a large bowl, combine all of the ingredients except for the chocolate chips and mix with a wooden spoon. Just mix until combined, you will still end up with a slightly lumpy batter, but you don’t want to over mix. Don’t forget the egg.
- Fold in the chocolate chips, then pour into the prepared pans.
- Bake for 55-65 minutes, or until a toothpick comes out clean. Let cool in the pan 10 minutes, then remove and let cool completely on a wire rack.