Picture courtesy of delish.com
Between dealing with this upcoming trip to Hawaii (and watching for price drops on suites) and my back issues (herniated discs), I have been neglectful on writing blog posts. My apologies. But I think this post on this decadent banana bread will more than make up for it.
A weekly abundance of bananas in our house has caused me to find recipes that will use them up in more and more creative and delicious ways.
I was going to make banana muffins but looking over recipes yesterday I decided on the death by chocolate banana bread. I have to admit, my sweet tooth isn’t going anywhere anytime soon. Ah well, it is what it is.
You can find the original recipe here.
1/2 c. butter, melted, plus more for buttering pan
1 c. all-purpose flour, plus more for flouring pan
1/2 c. cocoa powder
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. sugar
1/4 c. buttermilk
1 tsp. vanilla extract
1 large egg plus 1 large egg yolk
1 c. semisweet chocolate chips
3 super-ripe bananas, mashed
I used the same amount of grapeseed oil, and did not flour the pan. Really, this seems old fashioned and unnecessary to me, but if you insist, you can. I used grape seed oil cooking spray to grease the pan.
I used King Arthur measure for measure flour-really, this stuff is amazing!
I used regular old table salt
I made my own dairy free buttermilk by combining 1/4 cup of coconut milk with a scant teaspoon of apple cider vinegar
I used Enjoy life dairy free chips
Preheat oven to 350 degrees F and butter and flour a 9-x-5″ loaf pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another large bowl, combine sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth.
Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and mashed bananas.
Transfer batter to prepared baking dish and bake until deeply golden and a toothpick comes out clean, about 60 minutes. Let cool at least 10 minutes before serving.
I found that not incorporating the bananas into the wet ingredients made the mixture very dry. Once I added the bananas, it was fine, but they are not as incorporated into the bread.
I mixed this by hand-it would have been easier in a KitchenAid mixer. But it worked ok.
I did bake this 60 minutes, but checked it at 55. Your oven may vary.
I’m not sure how you would tell “golden brown” with a chocolate bread???? Bread is done when tester comes out clean and it is pulling away from the sides of the pan. Another good test of doneness is the “smell test”. If your baked good fills your house with a lovely scent, it’s almost done.
I cooled the bread ten minutes, then inverted it onto a wire rack to cool. I cut the bread in half so it would cool faster.
If you want to keep this bread or any other cake moist-cut in half and then take slices from the cut part, and push the remaining cake or bread together-this will keep air out. I usually preslice my banana bread but I wrapped the two halves individually in plastic wrap and then stored in a zip lock bag.
As we all know, the proof is in the tasting. Texture is great-using the King Arthur flour is key here-I am amazed by this stuff. This is rich and decadent-it stands up to its name!
Please comment your questions, or experience with this recipe.