Chocolate Banana Bread Disaster

chocolate banana bread cooling in the pan

My sister enjoys the recipes from Smitten Kitchen where the author makes delicious things in her teeny tiny kitchen with ingredients that can only be found in New York. I, on the other hand, make baking disasters.

I altered the original recipe to be dairy-free and egg-free. It is also nut-free. Some of my alterations are with ingredients that are more difficult to find, but those are for allergy avoidance purposes. We often use flax meal as our egg replacer, but you can use Ener-G. We also used coconut oil to replace dairy. You could probably use Earth Balance.

3 medium-to-large very ripe bananas
1/2 cup (115 grams) coconut oil
3/4 cup (145 grams) brown sugar 
1 table spoon of flax meal in three tablespoons of warm water
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional; I skip it)
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 cup (about 6 ounces or 170 grams) Enjoy Life chocolate chunks

Heat your oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. Mash in the coconut oil unless it is already liquid, then just pour it in. Then mash in the brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 50 to 60 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.