This recipe is easily achievable for a beginner, and a fun creative project for an intermediate or advanced baker. If you want an extra challenge, try and devise new and creative toppings for this bread. See * below for suggestions.
– While you can wait until your bananas are mostly dark-espresso color, I’ve found that I most prefer a golden yellow banana HEAVILY speckled with deep brown spots.
– You could cut back on the amount of sugar, if you wish – if the one-cup quantity looks daunting to you. The bread will still turn out well, although of course – not as sweet.
- A good trick to have up your sleeve is the knowledge that a little vinegar in milk will make a mock buttermilk. It’s not nearly as good as a good, cultured buttermilk, but in a recipe like this, one would hardly notice.
- This quantity of batter will make one large loaf. You can separate the batter into thirds or fourths for 3-4 small loaf pans. Additionally, it will yield 16-18 muffins.
- Preparing pans: If your plan on making muffins or small loaves lined with decorative papers, the papers will be the only pan treatments you’ll need. If you want to make this bread sans paper, spray the pan(s) with a baking spray like Baker’s Joy. Or, you could use the old-fashioned shortening and flour method: Coat the entire inside surface of your pans with a thin (but thorough) layer of shortening, then add a good lump of flour, and turn the pan every which way so the flour can cover every but of shortening. Turn excess flour out into a wastebasket or the sink, and give the pan a few good taps to looses any excess.
- Cooking times and temperatures.
- For one large loaf, preheat your oven to 325°F, and plan to bake for 35-40 minutes.
- For three or four small loaf pans, preheat your oven to 350°F and plan to bake for 20-25 minutes.
- For muffins, preheat your oven to 350°F and plan to bake for 13-15 minutes.
– This recipe can be halved, or doubled depending on how many bananas you have to use. To halve or double, simply adjust the quantities of ingredients, and follow the instructions as written.
*Topping Suggestions: Of course, Nutella is absolutely heavenly on this bread, but so is a mixture of 1/2 butter and 1/2 honey, and even leftover buttercream.
*To make a quick buttercream spread for this bread, combine 1/2 cup softened, unsalted butter with 1/3 cup powdered sugar in a small bowl. Stir well to combine. Add a scant pinch of salt. If you wish and are feeling adventurous, add a small splash of vanilla extract, or even rum. Additionally, you could add crushed, sugared strawberries to your buttercream, or even a puree of cooked peaches. It’s absolutely delicious any way. Let your imagination take control and try something entirely of your own design!
Chocolate Banana Bread
Ingredients
- 4 ripe bananas peeled
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup buttermilk or 1/2 cup milk with 1/2 tsp white vinegar
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Prepare 1 standard sized loaf pan by rubbing shortening throughout the inside and dusting it with flour.
- Puree the bananas by mashing with a potato masher, or by ‘mixing’ in the bowl of your heavy-duty mixer (with the paddle attachment). It’s okay if they are not perfectly smooth.
- Add the sugar and mix again. Add the butter and cream until smooth. Add the vanilla and give it just a few more turns.
- In a medium mixing bowl combine the flour, baking powder, salt and cocoa powder. Mix until combined.
- Add the flour mixture to the banana/butter mixture. Mix gently, then add the buttermilk.
- When a smooth batter has formed, add the chocolate chips and mix until incorporated.
- Turn the batter into the prepared loaf pan and bake at 350°F for 30-45 minutes. Cool the cake in the pan. Turn the cake out of the pan when it is almost completely cooled. Slice into thick slices and serve as-is or topped with Nutella.
