Double Chocolate Banana Bread

Double Chocolate Banana Bread

24hourkitchen-double-chocolate-banana-bread
24hourkitchen-double-chocolate-banana-bread
24hourkitchen-double-chocolate-banana-bread
24hourkitchen-double-chocolate-banana-bread
24hourkitchen-double-chocolate-banana-bread

Do you need another banana bread recipe? I bet you do.

I seriously need to start an archive of what to do with 1,2,3,4,5 ripe bananas. Because that's the kind of dilemma I constantly battle with. I tried freezing ripe bananas, but often end up with a huge chunk that's impossible to separate.

Similar to this chocolate chunk banana bread I made a while ago, this banana bread is essentially a cake disguised in a loaf pan to make you think it's appropriate as breakfast. The brown sugar adds depth from molasses, enriched with plenty of butter. Unlike the chunky pieces of bananas in my usual loaves, I like to mash the bananas until they are really smooth for this recipe. The result is a cake-like crumb that still preserves some of that signature banana bread softness.

I am a strong proponent of not putting nuts in banana breads and brownies. They simply don't belong. Of course, you may add nuts if you desire, but my favourite trick for adding some crunch is a sprinkle of cacao nibs. It has a pleasant acidic note which really gives this chocolate cake a third dimension. Good luck having any leftovers.

Double Chocolate Banana Bread

Makes one 5 x 9" loaf. Slightly adapted from Love and Olive Oil.

150g all-purpose flour
50g Dutch-processed cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large ripe bananas, mashed
2 large eggs, room temperature
66g granulated sugar
66g packed light brown sugar
1 teaspoon vanilla extract
113g unsalted butter, melted and cooled
88g chocolate chunks
2 tablespoons cacao nibs, for decoration

  1. Preheat oven to 350℉. Butter and line a 5 x 9" loaf pan with parchment paper.
  2. Mash bananas in a mixing bowl until smooth and free of large chunks. You should have about 3/4 cup. Whisk in the sugar, brown sugar, vanilla and whisk to combine. Allow to macerate for 5-10 minutes.
  3. Meanwhile, sift together the flour, cocoa powder, baking powder, baking soda, and salt In a large bowl. Set aside.
  4. When the bananas are ready, whisk in the eggs, then slowly whisk in the butter until emulsified.
  5. Pour the wet ingredients into the dry ingredients and whisk until just incorporated. Fold in the chocolate chunks.
  6. Pour batter into the prepared pan. Sprinkle cacao nibs on top and bake for 50-60 minutes, or until a long skewer comes out clean. Cool the cake in the pan on a wire rack for 20-30 minutes, or until sturdy enough to cut. Transfer to a cutting board and slice and serve.
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