Decadent Rocky Road Chocolate Banana Bread
3 ripe bananas (mashed)
1/2 cup sugar
1/2 cup butter (melted)
1/4 cup milk
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup mini marshmallows (and some for topping)
1/3 cup chocolate chips (and some for topping)
1/3 cup almonds (chopped) (and some for topping)
1/4 cup cocoa powder
1 tsp vanilla
1/4 cup dried banana slices (chopped)
Preheat oven to 350º F. Grease a loaf pan (9x5). I also used parchment since chocolate chips like to stick.
In a bowl, whisk together the flour, baking powder, baking soda, cocoa powder and salt. Set aside.
In a bowl mash the bananas. To the bananas add the melted butter, sugar, vanilla and milk. Combine well.
Pour the wet mixture on top of the dry mixture and combine. Do not over mix.
Fold in the chocolate chips, marshmallows, and chopped almonds. Mix just to combine.
Pour batter into prepared pan.
Top with additional chocolate chips, marshmallows, almonds and banana chips.
Bake for 45-50 minutes, or until done. Test with a cake tester.
Let cool in pan.
Once cooled, remove from pan and slice.
Decadent Rocky Road Chocolate Banana Bread is the perfect match with your afternoon latte. Humble banana bread kicked up a notch (or two). Moist, sweet and totally delicious.
Wednesday, February 15, 2017 - 7:58am