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: http://www.joyofbaking.com/breakfast/ChocolateBananaBread.html to suit my own tastes. The result? A moist, dessert-y chocolate bread with just a hint of a banana. (Even though I added an extra banana.)
- 1/2 c. toasted walnuts, coarsely chopped
- 1 3/4 c. all-purpose flour
- 1/3 c. Dutch-processed cocoa powder
- 1c. packed dark brown sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. mini chocolate chips
- 2 large eggs, lightly beaten
- 1/2 c. butter, melted and cooled
- 4 ripe bananas (approximately 1 pound), mashed well (about 2 cups)
- 1 tsp. pure vanilla extract
- 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 (23 x 13 x 8 cm) loaf pan.
- Place the nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly toasted. Let cool and then chop coarsely.
- 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 nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 – 9 x 5 x 3 inch loaf.