I’ve been in a funk lately. Blame it on too many things that I’ve been wanting to accomplish and not enough time in which to do it all in (insert “sigh” here). Case in point: this blog. It’s been over two weeks since I allowed myself some down time to dedicate to it so you can imagine that I have been feeling the pressure lately to cook or bake something new. After agonizing for what seemed like days, I finally decided that I was in a breakfast treat mode so I made Lemon Poppyseed Muffins to enjoy with my morning cup of coffee. They came out just fine but I didn’t feel they were worthy enough to share with you especially since I am still struggling with how to take fabulous photos of my culinary creations. I didn’t think my photos would do the muffins any justice so I didn’t bother.
Today I motivated myself and decided that I would attempt to bake something else. I found this recipe for Chocolate Chocolate Banana Bread and was instantly hooked. I needed something to help lift my weary spirits and figured that any recipe with the word chocolate noted twice in the title meant that it must be delicious. Plus, we are big banana eaters in my house including the 8-month old who downs them like there’s no tomorrow. And how lucky was I to have all of the ingredients already on hand? It was fate, I tell you. The bread was moist and chocolately without being too sweet, and finishes nicely with a subtle banana flavor. I ended up eating this for an afternoon snack AND dessert (yes, all in the same day). I am sure it will be just as good with a cup of coffee tomorrow morning.
Chocolate Chocolate Chip Banana Bread
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick unsalted butter, at room temperature
- 3/4 cup sugar
- 1/2 cup (packed) light brown sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 3/4 cup buttermilk
- 3 ounces bittersweet chocolate, coarsely chopped
Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other. This extra insulation will keep the bottom of the bread from overbaking.
Sift together the flour, cocoa, baking powder, salt and baking soda.
Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute until soft. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until they disappear into the batter. Still on low sweep, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape batter into prepared pan.
Bake for 3o minutes. Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.
Source: Joy the Baker courtesy of Baking: From My Home to Yours