You can never have too many recipes for banana bread and this is one of my favorites. It’s a fine cake as is, but the addition of chocolate makes it a bit more special. If you are snowed in this weekend and looking for a little baking project, this might be just the ticket. It will be the perfect snack after you’ve finished shoveling all that snow.
Chocolate Banana Bread
(makes 1 10 inch loaf cake)
150 grams (3/4 cup) unsalted butter, softened
180 grams (1 cup) superfine sugar
3 bananas, about 350 grams (12 ounces), mashed
110 milliliters (scant 1/2 cup) buttermilk, or a mixture of milk and plain yogurt
1 heaped teaspoon baking soda
1/2 teaspoon salt
350 grams (2 1/2 cups) unbleached all-purpose flour
1 tablespoon cocoa powder
100 grams (1 cup) chopped walnuts
3/4 cup chocolate chips
Preheat the oven to 350F. Butter a 10 inch loaf pan* and line the bottom with parchment paper. Beat the butter and sugar until they are light and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the bananas and the buttermilk (or milk and yogurt mixture). Mix together the baking soda and salt and carefully fold into the mixture with the flour and cocoa powder. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan and smooth the top. Bake for 50-60 minutes or until a tester inserted into the center comes out clean. Remove from the oven and cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
*This is a large cake. If you only have a standard 9×5 inch loaf pan, bake the extra batter in a few muffin cups.
(from “The Many Little Meals of Rose Bakery” by Rose Carrarini)