A banana bread so moist with a crispy crust and an added flavor contrast of chocolate will make one sweet breakfast.
I am the worst when it comes to leaving bananas to ripen. THE worst! I buy them with good intention to eat one each morning with breakfast but then forget about them. It also doesn’t help that one minute they’re a solid bright yellow and then the next they’re spotted. Ok, well I may be exaggerating here a bit on how quick bananas ripen but if I forget to eat it, it does make it worse. Plus, it’s impossible for me to eat 5-6 bananas before they become grossly mushy.
You know what they say, “when life gives you bananas make banana bread!” Just kidding! This saying really applies to lemons but honestly, what do you do with overly ripe bananas?
I always resort to banana bread just as I did with my blueberry banana sour cream bread which by the way, was amazing! This time, I substituted blueberries for chocolate. This quick bread results with a moist interior and a desirable crisp crust. Slather butter on a warm slice accompanied with your morning coffee or tea and it will make one tasty sweet breakfast.
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Chocolate Banana Bread
- Total Time: 2 hours
- Yield: 9x5 loaf 1x
- Diet: Vegetarian
Description
A banana bread so moist with a crispy crust and an added flavor contrast of chocolate will make one sweet breakfast.
Ingredients
- 1 3/4 cups (210 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (100 grams)
- 1 1/4 cups (250 grams) granulated sugar
- 2 very ripe medium bananas (165 grams), mashed
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (120 grams) buttermilk
- 2 teaspoons (10 grams) pure vanilla extract
- 3 oz (85 grams) semisweet chocolate, melted
- 2 tablespoons (12 grams) unsweetened cocoa powder
Instructions
- Heat oven to 350°F (175°C). Coat the bottom and sides of a 9×5-inch loaf pan with nonstick cooking spray with flour; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
- In a large bowl of a stand mixer, using the paddle attachment on low to medium speed, mix eggs and sugar for 1 minute. Mix in banana, butter, buttermilk and vanilla until just combined. Reduce the speed to low and gradually add in the flour mixture and continue to mix until just combined.
- Remove about 2/3 of the batter into a separate bowl; set aside. In the remaining 1/3 of the batter on low speed, mix in melted chocolate and cocoa powder until just combined.
- Pour about 1 cup of the reserved banana batter into the prepared pan. Spoon large dollops of the chocolate-banana batter on top and continue to layer both batters. To create the chocolate swirl, use a knife to cut through the batter in swirl motion. Be sure to cut through only a few times to not overmix the batters together.
- Bake for 50 minutes to 1 hour or until a wooden skewer inserted in the center of the loaf comes out clean or with a few dry crumbs. Allow the bread to cool in the pan for 10 to 15 minutes before carefully removing it onto a wire rack for further cooling. Best served warm with butter. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Cuisine: American
Keywords: chocolate banana bread, quick bread, banana bread, marble bread
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