What's in Season?

Chocolatey Chocolate Chunk Banana Bread

Chocolatey Chocolate Chunk Banana Bread

If you're been following my Instagram, you probably already know that E & I are on Whole30 for the month of February! The first week was especially tough for E, who struggled with the lack of food choices and "the fact that he can't eat pasta" *sigh*. Thanks to many online resources, our second week was pretty much smooth sailing, and E didn't mention the p-word a single time.

For me, it's the baking that I miss the most. I know, the Whole30 program discourages browsing food Instagram, but I'm willing to risk the pain of controlling late-night cravings over losing touch with my favourite food-grammers. Looking at Deb's repost of this double chocolate banana bread today was my last straw. I miss cubing butter, I miss chopping up chocolate chunks, I miss kneading doughs 😫 Plus, I have exactly three perfectly browned bananas sitting on my counter.

Double-chocolate-chunk-banana-bread-2

Fast forward to one hour, there's a beautiful cake sitting on my dining table and I CAN'T EAT IT. I smells wonderful, and I know it's perfectly baked, with an almost candy-like crust studded with gooey chocolate chunks. Seriously it could possibly be the best banana bread I've ever made, and I wouldn't know. But hell, can't eat don't care is now my new motto.

Chocolatey Chocolate Chunk Banana Bread

Adapted from Smitten Kitchen. Makes 1 9x5" loaf.

3 medium bananas, ripened
1 stick butter, melted and slightly cooled
½ cup dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup all-purpose flour
½ cup dutch-processed cocoa powder
4 ounces bittersweet chocolate chunks (I used 1 Ghirardelli bar)

  1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan and line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder.
  2. In another large mixing bowl, mash the bananas with a fork. Whisk in melted butter, brown sugar, egg and vanilla.
  3. With a fine-mesh strainer, sift flour mixture over the wet mixture, and gently stir with a spatula. When the batter is almost mixed, add in the chocolate chunk and continue stirring until just combined.
  4. Pour batter into the prepared pan and bake for 55-60 minutes, or until a test comes out clean. Cool the cake in the pan for 10 minutes, and remove onto a cooling rack. Please don't ask me how it tastes, I only know it smells wonderful.
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