Banana Chocolate Bread

I have always been weird about eating bananas.  i can't eat them whole, i can only have them in smoothies or use them to bake with.  therefore when i buy bananas there is a high chance a banana bread, muffins, or cake will follow.

Recipe adapted from Smitten Kitchen

https://smittenkitchen.com/2017/09/marbled-banana-bread/

SERVINGS: 8 TO 10

TIME: 45 MINUTES

ingredients:

  • 3 large very ripe bananas

  • 1/2 cup (115 grams) unsalted butter, melted

  • 3/4 cup (145 grams) light brown sugar (i only used 80g)

  • 1 large egg

  • 1 teaspoon (5 ml) vanilla extract

  • 1 teaspoon baking soda

  • 1/4 teaspoon table or fine sea salt

  • 1 cup (130 grams) plus 1/4 cup (35 grams) all-purpose flour (or Gluten free flour)

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup (about 20 grams) dark cocoa powder, sifted if lumpy

  • 3/4 cup (130 grams) chocolate chips

  • optional: 1 cup of crushed walnuts

method:

1.  Heat oven to 350F/ 175C. Butter a 9×5-inch loaf pan, or coat it with a nonstick baking spray.

2. Melt butter in the bottom of a large bowl in the microwave or slowly over the stove. Mash the bananas right into it until mostly smooth. Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined. Add 1 cup of the flour, stirring just until it disappears.

3.  Pour half of batter into a second bowl. (You can eyeball it, it’s fine. Or you can know that my batter halves were roughly 365 grams each, but weights will vary with banana sizes.) Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon (and walnuts if using). Into the other bowl, stir in the cocoa powder and chocolate chips.

4.  Dollop batters in large (see pictures above for an idea of size) alternating spoonfuls into bottom of prepared loaf pan. Attempt to “checkerboard” the rest in, roughly meaning that you’ll drop a chocolate batter dollop on top of a chocolate-free one and vice-versa until both batters are used up. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 2 to 3 figure-8s. Any more and the swirls may not look distinct when you cut the cake. (sprinkle some crushed walnuts on top)

5. Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

Do ahead: The banana bread will keep for up to 4 days at room temperature wrapped in foil.

banana bread has always been a favorite of mine.  i know that some people don't like chocolate in their banana bread but that's how i like it.  i USUALLY just add chocolate chips but the cocoa powder made it much more chocolaty, although i found it a bit too much and it overpowered the banana taste.  also my dollops should have been more like dollops, small spoonfuls then maybe i would have achieved more of the swirl look.  in addition i added some walnuts to the base as well as to the top for some added texture and taste.  banana bread is quite an easy thing to make and it is always a crowd pleaser plus it makes the whole house smell so good.

bakingJackie Wongbanana bread, chocolateComment