Monday, March 29, 2010

Chocolate Banana Bread

The time came again when I had some riped bananas that were about to go bad. This time instead of making the usual banana bread I decided to try the recipe for Chocolate Banana Bread. Knowing that bananas, chocolate and walnuts are a great combination I decided to give it a try. The recipe originally came from the Joy of Baking website and was adapted by my new friend Farida at AZ Cookbook. I decided to try Farida's version because I had dark chocolate chips versus white at home and also because I am not a huge fan of white chocolate. Dark chocolate on the other hand is a whole different story. The bread was good. I even had some for breakfast. Leah, my toddler loved it too, Probably because it was chocolate. She gets if from her momma.

Also, Stephanie, owner of the Joy Of Baking site gives some great advice on her site about ripe bananas. Here’s what Stephanie suggests, “Instead of throwing them away simply slip them into a plastic bag and place them into the freezer until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer.” Thank you, Stephanie, for the delicious recipe and the great advice!

Chocolate Banana Bread
From AZ Cookbook

(For anyone that cares, this top picture was also taken by me but with the flash off in my living room where I have plenty of daylight. Oh I so wish my kitchen had windows)

Here is what you will need:

1 3/4 cups (254g) all-purpose flour
1/4 cup (30 g) baking cocoa powder
1 cup (250 g) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

3 ripe bananas (approximately 1 pound / 454 g), mashed well (about 1 1/2 cups)
2 large eggs, lightly beaten
1/2 cup (120 g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup (55 g) raw walnuts or pecans, coarsely chopped
1/2 cup (85 g) dark chocolate chips
1. Preheat oven to 350F.

2. 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. Set aside.

3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

4. In a separate bowl, combine the mashed bananas, eggs, melted butter, and vanilla.

5. With a rubber spatula or a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients (flour mixture) until just combined and the batter is thick and chunky.

6. Fold in the nuts and chocolate chips.

7. Scrape the batter into the prepared pan.
8. Bake on the middle rack of the oven until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.
9. Let bread cool about 10 minutes in the pan and then remove the bread from the pan onto the wire rack to cool completely.
Serve warm or at room temperature.

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