Double Chocolate Banana Bread

photo 1-209

Banana bread is good but add in chocolate and it is very good. Make it with different types of chocolate and it is great. Craving chocolate and with a ton of ripe bananas needing to be used this bread is an adaptation of Flour Bakery’s banana bread. I baked it as a single loaf but you could easily bake it in an eight cup miniature loaf pan or even as muffins. If you go this route simply reduce the baking time for 35-40 minutes. It is rich and moist without being too sweet so go ahead and have a slice for breakfast (it is a fruit bread after all!), or as an afternoon snack with a cup of coffee or tea, or even as dessert. So next time you have a few ripe bananas on hand, try this bread. I promise you won’t be disappointed.

DOUBLE CHOCOLATE BANANA BREAD

1 1/4 cups  all purpose flour

1/2 cup Dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 cup brown sugar

2 eggs

1/2 cup melted butter

1 teaspoon vanilla extract

2 tablespoons creme fraiche or sour cream

3 1/2 very ripe bananas, peeled and mashed

3/4 cup chocolate chunks or chips 

  • Position rack in the center of the oven, and preheat to 325 F.  Butter a 9 x 5 loaf pan and set aside.
  •  In a bowl, sift together the flour, cocoa powder,baking soda, cinnamon, nutmeg and salt. Set aside.
  • Using a stand mixer fitted with the whip attachment, beat the brown sugar and eggs on medium for 5 minutes, or until light and fluffy.
  • On low, slowly drizzle in the melted butter.  Don’t pour it all in at once. You want to pour it in over 1 minute, to keep all the air you just beat into the egg-sugar mixture.  Add the mashed bananas, creme fraiche, and vanilla. Continue to mix on low just until combined.
  • Using a spatula, fold in dry ingredients and chocolate chunks/chips just until thoroughly combined. No flour streaks should be visible and the nuts evenly distributed.  Pour into the greased loaf pan and smooth top.
  • Bake for 1 to 1 1/4 hours, or until golden on top and the center springs back when pressed.  Let cool in the pan on a wire rack for at least 30 minutes, then pop out of the pan to finish cooling.
  • The banana bread can be stored tightly wrapped in plastic wrap at room temp up to 3 days.  Or, it can be well wrapped and frozen up to 2 weeks.

Yield: one 9 x 5 loaf

 

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