The AGO is closed to the public to help reduce the spread of the coronavirus (COVID-19). Learn more

Your source for art news from the AGO and beyond.

Presented by Signature Partner

Chef Renée’s Chocolate Banana Bread

In search of a morning (or anytime) pick-me-up? For the second in this ongoing series, AGO Executive Chef Renée Bellefeuille shares her recipe for Chocolate Banana Bread, an artfully sweet answer to what’s for breakfast.

Chef Renee banana bread

Image courtesy of AGO 

By Renée Bellefeuille, AGO Executive Chef
 

Hello again from my home kitchen. These days, I’m doing my best to give my days a sense of structure and a bit of fun. This week, that means thinking about easy recipes that take the boredom out of breakfast. In that spirit, I’m passing along my new go-to recipe for Chocolate Banana Bread – make it today and give yourself something to look forward to in the morning. I like mine toasted with butter, but I’d never pass up a slice dipped in Greek yogurt.

P.S.: Chocolate does contain some iron, calcium, magnesium and potassium as well as vitamin E and B vitamins. Just saying :) 

Chocolate Banana Bread

Servings: 1 loaf or 24 mini-muffins
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Ingredients:

  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 egg, large
  • 1 teaspoon vanilla
  • 3 very ripe or frozen bananas
  • 1 cup all-purpose flour
  • ¼ cup sifted cocoa powder
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • ¼ cup chocolate chips or nuts for topping (optional)
Bananas
Banana bread recipe 1
Eggs, flour, sugar
Banana bread recipe 2
Mush the bananas
Banana bread recipe 3
Cocoa and baking soda
Banana bread recipe 4
Combine with chocolate chips
Banana bread recipe 5
Final baked banana bread
Banana bread recipe 6

Method:

Peel bananas and preheat oven to 325F.

Line a loaf pan with parchment paper, or grease a muffin tin.

In a large mixing bowl, combine oil, sugar, bananas, egg and vanilla.

Mash ingredients together using a fork.

Add flour, baking soda and cocoa to bowl and stir together until just combined.

Add chocolate chips and continue mixing until combined.

Pour batter into pan and place in preheated oven.

Bake for 40 minutes, rotating pan once at the 20-minute mark.

Remove from oven, and top immediately with nuts or additional chocolate chips as desired.

Let cool in pan for 10 minutes and then turn out onto a cooling rack.

To Serve:

Serve warm or toasted, with Greek yogurt. Freezes well.

Looking for more delicious recipes and art news from the AGO and beyond? Stay tuned to the AGOinsider

Be the first to find out about AGO exhibitions and events, get the behind-the-scenes scoop and book tickets before it’s too late.
You can unsubscribe at any time.