Cuisine: Banana Chocolate Brownie Bread

It's been rainy and dreary here in San Francisco, and I love it. Nothing makes my heart melt quite like the damp winter we get here. It is far better than the below zero temperatures of my Minnesota upbringing, especially the temperatures of this past winter. I love reading books, plotting with comrades and baking warm sweet treats in winter.

This past Tuesday was a particularly dreary day, so I set out on a little adventure: find rotten bananas. I just had to make banana bread.

I found some and brought them home. I was all ready to make a traditional banana bread when suddenly, I got an urge to throw in cocoa powder. Then, I ransacked my cupboards and found half a bag of mini chocolate chips. In they went, and then this banana chocolate brownie bread was baked.

It was enjoyed that evening with a lovely cup of chai tea.

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You will need:
3 cups flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup cocoa powder
5 ripe bananas
1/4 cup milk
2 1/4 tsp vanilla
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 extra large eggs
1 cup mini chocolate chips

What to do:
Heat over to 350 degrees. Grease a 9 inch by 9 inch baking dish.

In a bowl, whisk flour, baking powder, salt, baking soda and cocoa powder together until thoroughly combined. In another bowl, mash bananas, milk and vanilla together. There should still be large chunks of banana remaining. In a stand mixer, cream butter and sugar over medium speed. Add the eggs one at a time until mixture is airy.

Add 1/2 the flour mixture to the butter mixture. Stir to blend. Add 1/2 the banana mixture. Stir to blend. Add 1/2 the flour mixture. Stir to blend. Add 1/2 the banana mixture and the chocolate chips. Stir to blend. Pour mixture into prepared baking dish.

Bake for about 1 hour. Cool on a wire rack for 15 minutes. Enjoy either warm or let cool overnight. Excellent with coffee and/or tea.