Those three bananas that were turning brown in my kitchen just needed to be made to good use, so what to bake if not a banana bread. And with all that chocolate in my cupboards, this double chocolate banana bread just seemed to be the perfect solution. I adapted this recipe from smitten kitchen.
But unfortunately this banana bread did not turn out too great. First I couldn’t get it out of the pan – it fell apart completely – so parchment paper always from now on! And then it was burned at the edges but not quite done in the middle. That’s my wonky oven for you! I tried a piece of the nearly done, but not yet burned bread and it tasted great, so hopefully you’ll have more luck trying this recipe. Maybe you should stick to smitten kitchen’s original recipe…
- 3 medium very ripe bananas
- ½ cup (115g) butter, melted
- ¾ cup (150g) light brown sugar
- 1 egg (L)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour
- ½ cup (55g) cocoa powder
- 1 cup (180g) semisweet and white chocolate, chopped
- Heat your oven to 350°F. Grease a 14 inch long loaf pan.
- Melt the butter and add the bananas and mash them while heating them slightly.
- In a bowl whisk the brown sugar, egg and vanilla, then add the banana and butter mixture.
- Sift the baking soda, salt, flour and cocoa powder over the wet ingredients.
- Stir with a spoon until just combined.
- Stir in chocolate chunks.
- Pour the batter into the prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the centre of the cake comes out batter-free.
- Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.
The very dreary looking banana bread: