It looked exactly like the picture. Used frozen overripe bananas, worked great. I used natural cocoa and this came out with a beautiful crumb. Highly recommend this recipe: What brand do you use, Deb? Privacy Preferences I Agree.
Iceland has Europe‘s largest banana plantation: could grow in importance due to Panama Disease
I made this a few months ago for a Shabbot for a group of people. It was such a great take on banana bread. Peanut butter baking chips, maybe? A creamy, banana treat with a caramel top. She actually requested to try this instead of having regular cake!
There are never enough banana bread recipes in the world, though of course I love your jacked-up recipe. I have the gluten-free ingredients but am not yet practiced at adapting recipes. Thank you so much for your terrific recipes — my husband talks like you are his personal friend: I made muffins instead of a bread, and they were amazing. I find it a cruel twist of fate that this was posted a day after I made by banana bread to use up some too-ripe bananas! Combine all the ingredients in a blender and blend until smooth.
Also — FYI — I only had one lone though huge banana, so I replaced half of the amount called for with some grated yellow beets that I had on hand. My cocoa is almost always lumpy, so this is essential for me. The banana bread will keep for up to 4 days at room temperature. The chocolate has some intensity, though. Thank you so much for sharing!!!