After polishing off my sister’s zucchini pumpkin bread, we decided we should do something with the nine frozen bananas inside her freezer. I wanted to do something different. Something chocolate-y. (Because why leave a loaf pan empty when you could just as easily fill it with something else?)
I tweaked the recipe found at The Joy of Baking to suit my own tastes. The result? A moist, dessert-y chocolate banana bread. I bet you can’t have just one slice!
- ½ .c toasted walnuts
- 1 ¾ c. all-purpose flour
- 1 c. packed brown sugar
- ⅓ c. Dutch process cocoa
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 2 large eggs, beaten slightly
- 4 ripe bananas, mashed well, about 2 cups
- ½ c. melted and cooled butter
- 1 tsp. pure vanilla extract
- ½ c. chocolate chips
- Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.
- Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. You might be tempted to skip this step but don’t. You won’t be sorry.
- In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with nuts and additional chocolate chips, if desired. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.