I'm taking a few quick seconds out of my milk-soaked, poo-stained, baby-centric world to tell you about some chocolate banana bread. Ba-nan-na! (No one will get that except for my cousin and Nana—hi guys!) I feel guilty even stepping away long enough to bake a loaf (it either took me three hours or just felt that long), let alone eating this much chocolate but it had to be done. Oh hey, a stream of puke just shot down my shirt...that's fun.
Because when I saw this post, I nearly fell off my chair. Chocolate banana bread? With chocolate chips? For breakfast, you say? Sweet Jesus, I want to marry that girl. Or at least be BFF's in another life.
So, have you ever had the chocolate chocolate chip muffins from Costco? The ones from the bakery that you snack on between bites of store samples and $1.50 pizza? Or is that just my Costco experience? I love those muffins! Well, this is their twin but with some badass banana flair. I would totally choose this twin of the two for a double date...it's a bit naughty.
The rich chocolate cake with the moist banana flavor and chunks of coarse chocolate will make you want to cry. Especially warm and especially with some cold milk or hot coffee on the side. I'm all about pairings and you should be too.
A monster end slice was devoured at the kitchen sink, followed by microwaved pieces an hour later. My advice: 8 seconds in the microwave, until the chocolate chunks melt (but don't burn!). And a glass of milk with two ice cubes. Please, thank me later.
Double Chocolate Banana Bread
Adapted from Joy the Baker
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 (8 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1/2 cup light brown sugar, packed
2 large eggs
2 ripe bananas, mashed
3/4 cup milk (whole or buttermilk)
1/4 cup semisweet chocolate, coarsely chopped or chips (bittersweet can be used too)
1. Center a rack in the oven and preheat to 350 degrees F. Butter a 9" x 5" loaf pan and place it on a baking sheet (to keep bottom of bread from overbaking).
2. Sift together flour, cocoa, baking powder, salt and baking soda.
3. Using a stand mixer with a paddle attachment, beat butter at medium speed for about a minute until soft. Add the sugars and beat for two more minutes. Add the eggs on at a time, beating for a minute after each addition.
4. Reduce speed to low and mix in mashed bananas. Add the dry ingredients in three additions, mixing until they disappear into the batter. Still on low, add the milk.
5. Stir in chocolate and scrape batter into prepared pan.
6. Bake for 30 minutes. Cover the bread loosely with foil (to prevent top from overbaking) and bake for another 30 minutes, or until a thin knife inserted into the center comes out clean.
7. Transfer the pan to a rack and cool for 10 minutes. Unmold bread from pan and cool to room temperature.