I had some extra ripe bananas to use up yesterday. I love it when that happens. It gives me an extra incentive to bake something. I suppose I could just throw them in the freezer for later use. But I know me. 6 months from now I would find a gross mass of black bananas in the depths of the freezer that I would have to toss anyway. Better just to use them up now. So I made Double Chocolate Banana Walnut Bread…not too shabby right? It was yummy…and very chocolate! I love dark cocoa. Hmmm, I guess this recipe isn’t really in keeping with all of the “light and fresh” recipes that I promised you. I’ll get back to that soon…really…I will. Right after I have another piece of this scrumptious bread.
Double Chocolate Banana Walnut Bread
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 1/2 cup (packed) light brown sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 3/4 cup buttermilk
- 1/2 cup chocolate chips
- 1/2 cup walnuts, chopped
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other. This extra insulation will keep the bottom of the bread from overbaking.
Sift together the flour, cocoa, baking powder, salt and baking soda.
Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute until soft. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for 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 it is just incorporated. Stir in the chocolate chips and walnuts. Scrape batter into prepared pan.
Bake for 3o minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out with a few crumbs. Transfer the pan to a rack and cool 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.
Tweaked from: Dorie Greenspan via Joy the Baker.