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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 and 1/4 Cup | 156g All Purpose Flour
1/2 Cup | 50g Cocoa powder, unsweetened
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cup Sliced Ripe bananas ( 2 medium size ripe bananas)
3/4 Cup | 150g Brown Sugar
1/4 Cup | 58g Unsalted Butter, melted
1/4 Cup | 48g Vegetable Oil
2 Large Eggs, room temperature
1 Tsp Vanilla Essence
1/4 Cup | 4 Tbsp Milk, Hot
1 Cup | 170g mini semi sweet chocolate chips
METHOD
1. Grease an 8 inch loaf pan with oil, place a parchment paper with long edges and set aside. Preheat the Oven @180C for 10 mins.
2. Sift and then whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter, oil, eggs and vanilla essence and whisk until combined. Add the Sugar. Mix until smooth.
4. Add the dry ingredients into the wet ingredients, don't overmix. Fold them with a spatula. Add the Hot Milk to bloom the Cocoa. Stir in 3/4 cup of the chocolate chips. Keep 1/4 of it to sprinkle at the top later.
5. Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
6. Bake @180C for 65-70 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. There should not be any gooey batter. Do note that baking time may vary depending on the size or material of the tin used. I used an 8 Inch Loaf tin.
@theartisticcook