As most of you know, I started a new job a few months ago – one of the things the company does really well when it comes to taking care of their people is keeping us stocked up with healthy snacks.  We always have bowls of apples, oranges and bananas to help us get through the long days.  Unfortunately, as anyone knows, bananas can be fickle things.  Particularly if two or three of them are left near a super-sunny window over the weekend.

So, occasionally, Monday morning rolls around and we find a few manky-looking bananas, all mushy and blackened, good for one thing and one thing only … banana bread!!  And, let me tell you, even people who say they don’t like banana bread will like this recipe because the bananas are only a background note, they’re not the entire symphony.  In fact, what they bring to the table is more of the richness and dense moistness of the bread rather than the flavor.  THAT, my friend, is dominated by chocolate, both in cocoa and chunk form.  Both my coworkers and my mister’s devoured their respective loaves in no time!  Your friends and family will do the same.

This is adapted ever so slightly from Dorie Greenspan’s Baking book.

Chocolate Banana Bread

  • 2 cups all-purpose flour
  • 3/4 cup cocoa (I like Green & Black’s)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 4 oz butter, room temp
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temp
  • 2 large ripe, mushy bananas, mashed
  • 1/4 cup Greek yogurt
  • 3 oz dark chocolate, roughly chopped (or bashed to bits)

Preheat the oven to 350 F and prepare two 8″ loaf pans by lightly buttering and lining with parchment paper (don’t worry about the short sides of the pan – cut a strip of paper that will lie along the bottom and up the two long sides with overhang – this will help you lift the loaf out of the pan rather than prying it out).

In a medium bowl, sift the flour, cocoa, baking powder, salt and baking soda, then set aside.

In the bowl of a standing mixer, beat the butter with the sugars until light and fluffy, then add the eggs one at a time.  In a separate bowl, mix the mashed bananas with the yogurt to combine, then add to the egg mixture, beating thoroughly.  Remove from the mixer and gently stir in the flour by hand – when it’s about half-way incorporated, add the chocolate chunks, then finish stirring until the flour has just disappeared.

Divide the mixture into the 2 loaf pans and bake about 20 minutes, before lightly covering with a piece of foil (don’t wrap them, just lay the foil across the top to keep it from getting too brown).  Bake another 30 minutes before checking for doneness.  You might need up to another 10 minutes, depending on your oven.  Let cool in the pan 10 minutes before lifting out and finish cooling on a wire rack.

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