Easy Chocolate Banana Bread

Easy Chocolate Banana Bread

1 1/3 cups mashed very large bananas

(2 large or 3 small/med)

3/4 cup sugar

1/4 cup milk

3 Tbsp veg. oil

1/2 tsp. vanilla

3 eggs

2 2/3 cup Bisquick

1/2 cup cocoa

1/2 cup semi-sweet chocolate chips

Heat oven to 350 degrees. Grease bottom of loaf pan.

Stir together bananas, sugar, milk, vegetable oil, vanilla, and eggs in large bowl.

Stir in Bisquick, cocoa and chocolate chips. Pour into pan.

Bake 50 - 60 minutes or until toothpick inserted in center comes out clean; cool 10 mins.

Remove from pan. Cool completely before slicing.

Wrap tightly and store are room temperature up to 4 days; refrigerate up to 10 days.

My Notes:

This was originally a Bisquick recipe. I always use Heart-Smart Bisquick which is a little bit healthier. I changed up the recipe by adding cocoa to it. I think the bread turned out a bit dryer than usual because of the addition of the cocoa, so next time I may decrease the Bisquick to an even 2 cups, instead of 2 2/3 cups, or perhaps just increase the milk or oil? I would do whatever you think is best. :) I also used mini chocolate chips and sprinkled a few on top. If you're a big chocolate lover, you could add more cocoa, as the 1/2 cup of cocoa gives it a good flavor, but doesn't make the bread super-duper chocolatey. Also, the recipe says to use one 9 x 5 x3 inch pan, but I split the batter between my regular loaf pan and my mini loaf pan. For the mini loaf, I usually leave it in the oven about 20-25 minutes and the larger loaf (in my oven) takes about 40-45 minutes. I hope you enjoy trying this recipe!