Forget everything you know about banana bread. Everything except the previously noted, well-known fact that banana bread is the perfect anytime and everywhere food. This recipe, this banana bread: it changes everything.
Please forgive my brevity, but the appeal of banana bread + chocolate x 2 seems to speak for itself. Need more details? Really?
I made this recipe, wrapped up the loaves and shipped them out in 2 care packages, so, truth be told, in a marked deviation from protocol, I did not have the opportunity to try the final product. Batter? Obviously. But cut a slice off a loaf of banana bread and then send in a care package? Even I have higher standards than that. What I do have is a testament to how phenomenal the house smelled for 2 days and feedback from care package recipients. One reported attempting to fashion slices into an ice cream sandwich and the other exclaimed that she’d promptly eaten 90% herself, then, upon discovering that her husband ate the last sliver in the middle of night, was appalled at the inconsiderate audacity. “Also,” she said, “this is not banana bread. This is full-on cake.” I have some bananas over ripening in the kitchen at this very moment so I can test out these claims myself.
That’s really all I can bring myself to say. Elaboration just seems superfluous. Just wait until your house starts smelling like chocolate, butter and banana heaven and I trust you’ll feel the same.
Maxed Out Chocolate Banana Bread
Oh-so barely adapted from Smitten Kitchen’s Double Chocolate Banana Bread
- 6 large very ripe bananas
- 1 cup unsalted butter, melted
- 6 Tbsp Greek yogurt
- 1.5 cups dark brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 12 oz bittersweet or dark chocolate (coarsely chopped bars or pre-fashioned chunks)
- Preheat the oven to 350 degrees.
- Butter and line 2 loaf pans with parchment paper.
- Mash bananas with a fork or potato masher in a large bowl.
- Add melted butter.
- Add sugar, eggs and vanilla and whisk together.
- Sift together dry ingredients and add 1/2 cup at a time until just combined.
- Stir in chocolate chunks and pour into prepared pans.
- Bake for 55-65 minutes, until a toothpick comes out mostly clean.
- Place on a cooling rack for 15 minutes before loosening the sides with a knife and removing from the pan.
- Store at room temperature in plastic wrap or foil.
- I’m of the belief that if you’re going to go through all the effort to destroy your kitchen, you might as well get 2 loaves out of the deal, hence the double recipe. If you don’t stockpile over-ripened frozen bananas for months like some people I know, it’s easily halved for a single loaf.
- The moving target variable in this equation is the yogurt. Generalizing over-ripened banana volume is an inexact science, so you may need more or less depending on how much moisture is in the bananas themselves.
- Future twists on this now staple: browned butter, melted chocolate, touch of cinnamon?