Chocolate Banana Date Bread
1 cup unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups mashed ripe bananas
1/3 cup chopped Medjool dates
4 tablespoons salted butter, melted
1/4 cup vegetable oil
2/3 cup packed light brown sugar
1 egg, room temperature and lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
1 cup semisweet chocolate chips, divided
Preheat oven to 350°. Grease a 9 x 5" loaf pan. Line with strips for parchment leaving an overhang, grease the parchment.
Whisk the flour, cocoa, baking soda, and salt together. In a large bowl, beat the banana, dates, melted butter, oil, sugar, and egg together. Stir the vanilla with the espresso powder to combine. Beat into the mix. Stir in the flour/cocoa mixture just until combined. Fold in 3/4 chocolate chips.
Pour into the prepared pan, smoothing the top. Sprinkle remaining chips on top. Bake for 55 - 65 minutes until done.
Cool in the pan for 15 minutes, then use the parchment to carefully lift the bread out of the pan. Continue cooling on a wire rack. Serve warm or at room temperature.
*adapted from Two Peas and Their Pod Cookbook, chocolate banana bread
For more details and photos, visit the full post here: https://www.bakeat350.net/2020/08/chocolate-banana-date-bread.html
