Banana Bread-Chocolate

Baking

Butter or spray with cooking spray the inside of a 5x9-inch loaf pan.

Preheat oven to 350°F (175°C) with a rack in the middle.

Using a blender, food processor, or a fork, puree the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana puree.

Place the banana puree into a large mixing bowl. Stir the melted butter. Stir in the brown sugar, salt, egg, and vanilla extract. Whisk to break up any clumps of sugar.

whisk together the flour, cocoa, baking soda, and allspice. Stir until just incorporated, then stir in the chocolate .

Pour the batter into the greased pan. Garnish with Almond slice, pumpkin seed, blueberry

Place in a 350°F (175°C) oven and bake for 1 hour, until the loaf feels relatively firm and bounces back when you gently push the center top of the bread down with your finger. If the loaf still has some give, keep baking it.

Remove the bread from the oven, set it on a cooling rack, and let it cool for 10 minutes in the pan.

Slice with a serrated bread knife to serve.