BLACK BANANA RECIPES

Cocoa powder is an ingredient that is used a lot in baking. What many people don’t know is that there’s another kind of chocolate powder: black cacao. This is made by neutralizing the acidity of cacao beans, giving it a less bitter taste. For today’s recipe, we will be using this ingredient in our black banana bread recipe. Preparation Preheat the oven to 350°F or 177°C. In a bowl, mix in 2 cups whole wheat flour, 3/4 cup cacao (or 60% dark chocolate) powder, three tablespoons black cacao, one teaspoon baking soda, and one teaspoon baking powder. If you cannot find any black cacao, you can use black or Dutch-processed cocoa powder. Add a pinch of salt to the mixture and adjust if necessary. Set this aside. Don’t throw away those overripe bananas just yet. Place them in a separate large bowl and blend them using an electric mixer. The mixture should be smooth with a few little chunks. Add in three eggs, 1/3 cup coconut oil, one cup 2% Greek yogurt, and one teaspoon of Stevia or sweetener before blending again. The mixture should not have any clumps. Add the dry ingredients to the wet ingredients in small portions and stir continuously. If the mixture is too dry, you can add a bit of milk. The batter should have a thick consistency. Fold in chunks of dark chocolate. You can also save some to use as a garnish for later. Baking Get a 9x5-inch loaf pan and spray the inside with some baking spray or olive oil. Pour the batter into the container and spread it out evenly. Add the remaining chocolate chunks. Keep it in the oven for around forty to forty-five minutes, or until the batter has fully cooked through. You can check this by poking a toothpick into the mix. If it comes out clean, that means that the brownies are ready. Take it out of the oven and let it cool before slicing and digging in. Share this with your friends and family so you can enjoy these sweet, delectable treats together. Comment down below if you’d want us to make more banana bread recipes in the future.

Total Time 50 minutes

Prep Time 5 minutes

• Ingredients

Nutrition Facts : ServingSize , Calories 228 calories, FatContent 11g, CarbohydrateContent 30g, CholesterolContent , FiberContent 6g, ProteinContent 7g, SaturatedFatContent , SodiumContent , SugarContent 10g, TransFatContent

When you have over ripened banana's, this recipe is one to try. They are a very moist bar, and stay moist. I think they are even better the next day. They freeze well also. A great alternative to muffins or bread. Add chocolate chips to the bottom layer for an extra chocolate treat. The cocoa bottom is not real chocolaty, so the chips are a welcomed addition. Either way they are delicious. I make these in a smaller pan than called for, for a thicker bar. Enjoy! Originally published as Black-Bottom Banana Bars in my Taste of Home April/May 1994 issue.

Provided by Cassie * @1lovetocook1x

Categories     Cakes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 15

Number Of Ingredients 10

• Ingredients