Chilly fall mornings – I hate them. I really should move to Arizona where the heat is too much so I could appreciate the Seattle mornings I have lived with my entire life. Alas, that will have to wait another ten years until my little tykes have left home and I am free to do whatever I please.

In the meantime, this Double Chocolate Banana Bread will act as a “hug” for your tummy. Moist and delicious, this is the perfect treat to enjoy with your morning or afternoon cup of coffee.

Double Chocolate Banana Bread

Ingredients
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder (Dutch processed or regular)
1 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark or milk chocolate chips
2 large eggs
1/2 cup vegetable or canola oil
3 ripe bananas
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees F. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.

 In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a large food processor, combine the bananas, eggs, vegetable oil, and vanilla.  Process until smooth.   With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the chocolate chips. Scrape batter into prepared pan and bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.

Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Can be covered and stored for a few days, or frozen for longer storage.

Makes 1 – 9 x 5 x 3 inch loaf.