As we enter a new week, I found myself stepping back to take a look at where I am: a fresh start to a new week, planning a camp trip with my beloved husband, finishing my last week at my current job and preparing to begin another next week… Sure, there are things that aren’t so great but why dwell on that?
I feel overwhelmed with the level of gratitude I feel towards God right now. I am thankful for the little things down to grocery shopping with my husband and not having a single squabble (trust me, with my OCD Type A personality type, that rarely happens!), or the new show we are able to start watching together on Netflix. Such simple things that will sometimes slip through the cracks but are still total gifts from God himself!
To avoid getting super sappy on you, I will just jump right into sharing the recipe I tried last night. I had some banana’s that were way over ripe (that’s what happens when you are just above 5 feet tall and the bananas get stuck on top of the fridge…) and we had some baking cocoa from a recipe we had recently made.
Therefore: Chocolate Banana Bread!
Chocolate Banana Bread
1 C. Sugar
1/3 C. Vegetable Oil
1 1/4 C. Mashed Banana (3-4 bananas)
1 t. Vanilla
1 1/2 C. Flour
1/2 C. Unsweetened Baking Cocoa
1/2 t Baking Soda
1/2 t Salt
1 C. Chocolate Chips
1. Preheat oven to 350.
2. Beat together sugar, eggs, and oil.
3. Add in mashed bananas and vanilla.
4. Combine flour, unsweetened baking cocoa, baking soda, salt, and chocolate chips in a separate bowl.
5. Add dry mixture to wet mixture, slowly, until blended. Do not over mix.
6. Spray loaf pan with non stick spray and see baking times below:
Standard Loaf Pan- 70 minutes.
3 Small Loaf Pans- 40 minutes
6 Mini Loaf Tray- 30 minutes
I used the mini loaf tray and they turned out phenemonal! Definitely a make again! (Note there is one missing- we ate it right when it came out of the oven!)
shared with love, t.