I've made a number of banana breads in my life, but never had I tried a chocolate banana bread. Not until this week. I wondered if the chocolate would overpower the bananas, but it didn't. This bread is moist and perfectly blends the chocolate and banana together. A new favorite banana bread for sure!
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 Tbsp) unsalted butter, room temperature
3/4 cup sugar
1/2 cup packed light brown sugar
2 eggs
2 ripe bananas, mashed
3/4 cup buttermilk
1 cup semisweet chocolate chips
Sift together the flour, cocoa, baking powder, salt, and baking soda.
Using a stand mixer with the paddle attachment (or hand mixer in large bowl), beat the butter at medium speed until soft, about 1 minute. Add the sugar and brown sugar and beat another 2 minutes. Add the eggs one at a time, beating a minute after each addition. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until they disappear into the batter. Still on low, add the buttermilk, mixing until incorporated. Stir in the chocolate chips.
Pour batter into buttered 9x5 loaf pan and place on insulated baking sheet or two regular baking sheets on top of each other. This will keep the bottom of the bread from over-baking. Bake at 350 degrees for 30 minutes. Cover the bread loosely with a foil tent and bake another 40-50 minutes (total baking time is 70-80 minutes), or until knife inserted into the center of the loaf comes out clean. Cool pan on cooling rack for at least 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.
source: recipe from joy the baker, from Baking: From My Home to Yours
Other favorite banana breads:
Banana Zucchini Bread
Best Banana Bread
Caramel Pecan Banana Bread
linking up with this chick cooks, delectable tuesday, tasty tuesday party, full plate thursday
