This is so awesome, I want to eat it all the time. A while ago, I found this recipe for a double-chocolate banana bread, and loved it (like everything double-chocolate really). But to be honest, I have tons of banana bread recipes already, and with fall being in full swing, I am more into fall flavors these days. Which left me one afternoon with time on hand (i.e. Calvin napping and the girls enjoying their daily quiet time), some home-made apple sauce from my trip to the semi-public apple tree, and a sprinkle of creativity to create my fall-flavored chocolate bread. Yum is all I can say!
|(c) Life, Unexpectedly|
1-1/4 cup unsweetened applesauce (if you use sweetened apple sauce, reduce sugar accordingly)
1/3 cup butter, softened
3/4 cup sugar
1 - 2 Tbs. maple syrup
1 tsp. baking soda
1 pinch of salt
1 cup flour
1 tsp. cinnamon
2 heaping Tbs. cocoa powder
1/2 cup dark chocolate sprinkles
Pre-heat oven to 350°F.
Grease and flour a loaf pan.
Mix applesauce, butter, sugar, and maple syrup; add egg and stir well.
Add flour, cocoa powder, baking soda, cinnamin, and salt ; mix in until just combined.
Mix in chocolate sprinkles.
Fill batter in prepared pan and bake at 350°F for about 20 - 25 minutes or until a tooth pick comes out clean.
Let cool for about 10 minutes and remove the bread from the pan. Let it cool completely so you can cut it without the bread crumbling. Keeps wrapped up in wax paper or foil for up to 5 days (longer when you store it in the fridge).
- If the batter seems too dry, just add a little milk, apple juice, or apple cider.
- Add an apple cut into small cubes to the batter to make it extra moist and to increase the apple-flavor.
- Melt a bar of dark chocolate and pour it over the cooled-off cake to make a nice chocolate frosting.
- Serve with whipped cream and a nice cup of cappuccino.