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+layout: recipe
+title:  "Double Chocolate Banana bread"
+image: choc_banana_bread.jpg
+imagecredit: Janice Banser
+tags: banana bread, chocolate, baking
+
+ingredients:
+- 1 cup (250 ml) unbleached all-purpose flour
+- 1 teaspoon (5 ml) baking powder
+- 1/2 teaspoon (2.5 ml) baking soda
+- 1/2 cup (125 ml) unsalted butter, softened
+- 3/4 cup (180 ml) brown sugar
+- 3 tablespoons (45 ml) cocoa powder
+- 3 tablespoons (45 ml) cocoa powder
+- 2 eggs
+- 1 cup (250 ml) ripe bananas mashed with a fork (about 2 bananas)
+- 1/4 cup (60 ml) milk
+- 3/4 cup (180 ml) chocolate chips (dark chocolate is my favorite)
+- 1/4 cup (60 ml) walnut or pecans (coarsely chopped)
+
+directions:
+- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.
+- In a bowl, combine the flour, baking powder, and baking soda. Set aside.
+- In another bowl, cream the butter with the brown sugar, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth.
+- On low speed, add the bananas and dry ingredients alternately with the milk. Add the chocolate and combine. Pour into the prepared pan and sprinkle with the nuts.
+- Bake for about 1 hour or until a toothpick inserted in the centre comes out clean but slightly topped with melted chocolate. Let cool for at least 1 hour and unmould. Serve warm or cold.  
+
+---
+
+Based on [https://www.ricardocuisine.com/en/recipes/5360-double-chocolate-banana-bread).
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