Double Chocolate Banana Bread

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What’s better than doing calculus homework?

Oh wait, that was a terrible question. Anything is better than doing calculus homework, especially eating copious amounts of double chocolate chip banana bread.

I won’t tell you the backstory of why we had frozen and defrosted this loaf of banana bread because it’s probably really irrelevant and Georgia did not seem to be enthralled.

ANYWAY.

My mom has been making this recipe from The Silver Palate Cookbook for years, as evidenced by page 248 and 249 being stained with what I think is a mixture of cocoa powder and creamed butter and sugar. Oh, and the binding is broken. This basic banana bread recipe is well-loved. But before you accuse me of posting something neither Georgia nor I made, I’m quickly going to add that I made this loaf, and a second loaf of regular banana bread (which was sent off to college with my brother). I’m a chocoholic. So is Georgia. And chocolate and banana are clearly made for one another.

As stated before, the original recipe is a basic, regular banana bread–no frills, except for some walnuts. Because almost anything is better with chocolate, I like to add cocoa powder and chocolate chips. I like mini chocolate chips, for no specific reason other than they’re really cute. And they look nice when placed on top of the loaf just before baking.

Double Chocolate Banana Bread
Adapted from The Silver Palate Cookbook

1 stick unsalted butter, room temperature
1/2 cup granulated sugar
2 eggs
2 cups whole-wheat or whole-wheat pastry flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large, ripe bananas, mashed
1 teaspoon vanilla extract
2/4 cup mini chocolate chips

  1. Preheat oven to 350 degrees. Grease a 9 x 4 x 3 inch loaf pan, or coat with non-stick cooking spray.
  2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix well after each addition.
  3. Whisk together flour, cocoa powder, baking soda and salt. Add to the creamed mixture and stir well.
  4.  Fold in mashed bananas, vanilla, and 1/2 cup mini chocolate chips.
  5. Pour mixture into prepared pan and top with the remaining 1/4 cup of chocolate chips (or more!) Bake for 50 to 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let cool in pan for 10 minutes, then remove and cool completely on a wire rack.

If you make this, be prepared to consume the entire loaf, seriously. Unless you have some insane amount of self-control when it comes to food, especially chocolatey food.

Thank goodness bananas and chocolate are healthy!

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2 responses »

  1. Caty and Georgia-
    I must say, I am so impressed with you girls and your food blog! You are an inspiration! I am a frustrated food stylist at heart, so I love to look at how you arrange and photograph the food.

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