Bananas are a staple in our house, as I've noted in prior entries. I really feel bad about wasting all those bananas. I can never tell if my husband buys bananas and then forgets about them until they go bad, or if he does so on purpose so that I may make him banana quick breads. So be it.
You can't have enough chocolate in this recipe, so we added some dark cocoa powder and big chunks of semisweet chocolate to the banana bread. It's not overly sweet, but you may find yourself wanting just a little bit more.
Banana bread can be taken to the next level by including everyone's favorite chocolate chips in the batter.
Inspired from Delish.com
Makes 1 loaf bread; 6 to 8 slices
Ingredients:
Cooking spray, for pan
1/2 cup cocoa powder, plus more for dusting pan
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
3/4 cup sugar
1/2 cup melted unsalted butter
1 large egg plus 1 large egg yolk
1/4 cup buttermilk
1 tsp vanilla extract
3 to 4 medium over-ripe bananas, mashed
1 cup semisweet chocolate chips
Let's Bake!
Preheat oven to 350º and spray a 9"-x-5" loaf pan with cooking spray, dust with cocoa powder.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another large bowl, combine sugar, butter, egg and egg yolk, buttermilk, and vanilla until smooth.
Pour wet ingredients over dry and stir until combined.
Fold in mashed bananas and chocolate chips.
Transfer batter to prepared loaf pain and bake until a toothpick comes out clean, 1 hour.
Let cool on cooling rack for at least 10 minutes before serving.
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