We have been in a weekend morning pancake rut for a few weeks now. The girls probably wouldn’t describe it as a rut. They love pancakes. All kinds of pancakes. Chocolate chip, blueberry, with syrup, without syrup – it really doesn’t matter to them. Now don’t get me wrong. I don’t dislike pancakes. I just dislike making them every single weekend morning. It gets boring. Even turning them into waffles isn’t a thrill anymore.
So, when Sunday morning found us with Maddie still in bed and four mushy bananas on the counter, I knew it was time to switch it up. Playing on Riley’s newfound love of preparing food, I asked her to help me make some banana bread. We got out all of the ingredients and started baking. Everything was running smoothly until we added the vanilla. The bottle emptied quickly, and we were left with only half of what we needed.
In a frenzy, we searched through the baking cabinet for more. No vanilla showed up, but we did spot something that might be a suitable substitute. Cocoa powder. After all, morning chocolate has gotten more and more backing from recent research.
With the addition of cocoa powder, we carried on our baking. Riley figured out the tricks of using the KitchenAid, and although she was sprayed by some wild flour, I think she’ll end up being a fan for life.
How did it turn out? Pretty good, although, for the next batch of cocoa banana bread (there will definitely be a next batch), I would add more vanilla. 😊
- Preheat oven to 350 degrees.
- In your KitchenAid, or medium mixing bowl, mix together butter, vanilla, honey, egg, sugar, and cocoa powder.
- Add flour, baking powder, and salt. Mix thoroughly.
- Mash bananas until there are no chunks. I use an immersion blender for this part. It works brilliantly.
- Fold the bananas into the mixture.
- Bake for 45 minutes to 1 hour.