My friend Dorie Greenspan (I call her my friend now, even though it’s only a dream of mine to meet her) makes delicious banana bread. She also happens to be the author of the best baking book I own, and that’s saying a lot, considering how many I own.
This is mostly a chocolate loaf with a bit of banana goodness in it. See, this is why Dorie and I are “friends”. She’s always trying to find new ways to have chocolate for breakfast. I think this is my most favourite way that she’s come up with – this loaf is dense, moist, and seriously delicious.
So, when life gives you these:
You make Dorie’s cocoa-nana bread (recipe from ‘Baking’, by Dorie Greenspan):
2 Cups All-Purpose Flour
1 Cup Unsweetened Cocoa Powder
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Baking Soda
1/2 Cup Butter, at room temperature
3/4 Cup Sugar
1/2 Cup Brown Sugar (packed)
2 Large Eggs
2 Ripe Bananas, mashed
3/4 Cup Buttermilk
1/2 Cup Chocolate Chips
Centre a rack in the oven and preheat the oven to 350F. Butter a 9×5 inch loaf pan and place it on an insulated baking sheet, or on two regular baking sheets stacked up on top of each other, to ensure the loaf doesn’t overbake.
Sift together the flour, cocoa, baking powder, salt, and baking soda.
Working with a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for two minutes more. Add the eggs, one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled – it’s OK. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients, in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrap the batter into the pan.
Bake for 30 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, or until a knife inserted into the centre comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edge of the pan and unmolding it. Invert the loaf onto a cooling rack and continue cooling to room temperature right side up.