When I baked the banana bread from Cook’s Illustrated, something was a bit off. It was delicious, but not quite right (still, I do recommend you try out that recipe!). Because really, what is the point of a banana bread if there are no chocolate chunks?!? Deb from Smitten Kitchen fixed this problem, and then some. Her double chocolate banana bread is for chocolate lovers. This dessert is deeply dark and not too sweet. The cocoa powder really comes through without masking the taste of the fruit. I stirred in dark chocolate chunks, but next time I’ll use semisweet chocolate. I thought it tasted even better the following day. To be enjoyed with an episode of Game of Thrones or Mad Men, now that both shows are finally back on the air!
Recipe Source: Smitten Kitchen
Yields 1 loaf
3 very ripe bananas (just over 1 cup once mashed)
1/2 cup unsalted butter, melted
3/4 cup (145 grams) dark brown sugar
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
6 ounces semisweet or bittersweet chocolate chunks
1) Preheat the oven to 350F.
2) Butter a 9×5 inch loaf pan and line it with parchment paper.
3) Mash the bananas in a large bowl.
4) Whisk in the butter.
5) Whisk in the brown sugar, egg, and vanilla.
6) Sift in the baking soda, salt, cinnamon, flour and cocoa powder.
7) Stir the dry and wet ingredients with a spoon until just combined.
8) Stir in the chocolate chunks.
9) Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick inserted into the centre comes out clean.
10) Transfer to a wire rack and let cool in pan for 10 to 15 minutes.
11) Remove the banana bread from the pan. You can serve it warm, as you wish.
Store for up to 4 days at room temperature, wrapped in foil.