I'll be honest. I was a little skeptical about the success-ability of another version of the old banana bread. But with spotty bananas, a new bag of granola and a hankering for chocolate, what else was I supposed to do? I obviously had no choice.
With dark chocolate morsels and clusters of crunchy granola packed into every bite, this stuff is like a dream. The banana flavor isn't really strong, so don't worry about being overwhelmed by fruitiness. And even more good news, even after a couple days this bread is still awesomely moist.
Choco-Nana Crunch Bread [click to print]
Makes one loaf
- 1/2 c. applesauce
- 1 c. sugar
- 2 eggs
- 2-1/2 c. flour
- 1/4 c. plus 2 T. cocoa powder
- 1-1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 medium bananas, mashed (about 1 c.)
- 1 c. whole milk
- 2 tsp. vanilla extract
- 1 c. granola (I used some Open Nature Dark Chocolate Hazelnut Heaven)
- 1/2 c. dark chocolate chips
1) Preheat oven to 350 F. Generously coat 9x5 loaf pan with nonstick cooking spray and set aside.
2) In bowl of stand mixer, beat applesauce, sugar and eggs until smooth. In separate bowl, whisk together flour, cocoa, powder, soda and salt. In another bowl, whisk together bananas, milk and vanilla. Beat in half of flour mixture, then all of banana mixture, then remaining flour mixture, stirring until well combined. Stir in granola and chocolate chips.
3) Pour batter into prepared pan and bake 60-75 minutes or until top springs back lightly when touched. Cool about 10 minutes in pan before removing to wire rack to cool completely.