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author | Bradley Taunt <bt@btxx.org> | 2024-07-21 16:12:54 -0400 |
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committer | Bradley Taunt <bt@btxx.org> | 2024-07-21 16:12:54 -0400 |
commit | ad792a59e9092e74c36de077ab47a629ccf9b3e1 (patch) | |
tree | f4bbe46bf630e6613129e7da0c38fe82dac3288f /pages/recipes/Chocolate_Banana_Bread.md | |
parent | 3ba08f06e6d7dfcab2fc0f53fa8966384247a0fc (diff) |
Convert recipe pages to proper markdown format
Diffstat (limited to 'pages/recipes/Chocolate_Banana_Bread.md')
-rw-r--r-- | pages/recipes/Chocolate_Banana_Bread.md | 29 |
1 files changed, 29 insertions, 0 deletions
diff --git a/pages/recipes/Chocolate_Banana_Bread.md b/pages/recipes/Chocolate_Banana_Bread.md new file mode 100644 index 0000000..6494ac7 --- /dev/null +++ b/pages/recipes/Chocolate_Banana_Bread.md @@ -0,0 +1,29 @@ +# Chocolate Banada Bread + +## Ingredients + +- 1 cup all-purpose flour +- 1/2 cup Dutch process cocoa +- 1 teaspoon baking soda +- 1/2 teaspoon sea salt +- 3 large brown bananas (1 1/2 cups mashed) +- 1/4 cup unsalted butter, melted and slightly cooled +- 1/4 cup vegetable oil, +- 3/4 cup packed light brown sugar +- 1 egg +- 1 teaspoon vanilla +- *Optional*: 1 cup semisweet chocolate chips + +## Instructions + +1. Heat oven to 350°F +2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. +3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. +4. In a large bowl, mash the ripe bananas. Add the melted butter and oil, stir until combined. +5. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth. +6. Stir the dry ingredients into the wet ingredients, don't overmix. +7. *Optional*: Stir in 3/4 cup of the chocolate chips. +8. Pour batter into prepared pan, sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. +9. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (You just don't want a lot of gooey batter. Check at 50 minutes) +10. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. +11. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. |