DOUBLE CHOCOLATE BANANA BREAD

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Brown sugar

  ¾ cup packed or 165g

• Cocoa

  Dry powder, unsweetened

  3 tbsp or 16g

• Vanilla extract

  1 tsp or 4g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Banana

  Raw

  1 cup, mashed or 225g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Chocolate Chips

  Semi-Sweet - Hershey's

  180g

• Dark chocolate

  70-85% cacao solids

  ¾ cup, chips or 126g

• Apple Sauce

  Weis

  ½ cup or 122g

Directions

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper, letting it hang over both sides. Butter the other two sides. In a bowl, combine the flour, baking powder, and baking soda. Set aside. In another bowl, cream the butter with the brown sugar, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the bananas and dry ingredients alternately with the milk. Add the chocolate and combine. Pour into the prepared pan and sprinkle with the peanuts. Bake for about 1 hour or until a toothpick inserted in the centre comes out clean but slightly topped with melted chocolate. Let cool for at least 1 hour and unmould. Serve warm or cold.