1 cup (125 g.) all-purpose flour (or white whole wheat would work too)
½ cup Dutch-process cocoa powder
1 tsp. baking soda
¼ tsp. table salt
3 medium-to-large very ripe bananas
½ cup lactose-free butter, melted
¾ cup (145 g.) brown sugar
1 large egg
1 tsp. pure vanilla extract
1 cup (about 6 oz. or 170 g.) semisweet or bittersweet chocolate chunks or chips
Preheat the oven to 350 °F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt. (My cocoa is always lumpy, so I think sifting it is essential.) Whisk together and set aside.
Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Stir dry ingredients into wet ingredients with a wooden spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free, though a smear of melted chocolate is normal. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.


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