Sunday, November 17, 2013

Deep & Dark: Double Chocolate Banana Bread

Before we get carried away with all that is Christmas and Holiday baking, I must I must I must tell you about this banana bread.  I first made it a couple of months ago, thinking how nice it would be to pack along on my little yurt retreat.  And it was.  I broke off chunks of the bread while I sipped tea and relaxed on the deck, the wind rustling leaves overhead.  A brave squirrel ventured forth, but in the end he may have gotten only a few crumbs.  This deliciousness was also my dessert, as I wrapped myself in a blanket and read for hours, wind howling outside the yurt.  And I won't fib ya, it may have also been breakfast.  Accompanying good coffee, it was a mighty fine way to start the day.  Baking the bread recently, I felt like I was back in that time, that place.  Does that happen to you too?  One taste and your mind travels backwards.  Food and memory are forever intertwined; a way of rousing the good times when you may need a little comfort.  I hope you grow just as fond of this bread as I have.  It's got loads of deep, dark chocolate flavour; the pockets of melted chocolate are the best part, especially when the bread has the warmth of the oven still clinging about.  The crumb has a dampness to it, thanks to the buttermilk and banana.   A substantial loaf, one worthy of a good slather of butter if you're feeling ever so indulgent.

Double Chocolate Banana Bread

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, softened
3/4 cup cane sugar
1/2 cup packed light brown sugar
2 large eggs
2 large ripe bananas, mashed
3/4 cup buttermilk
1/2 cup dark chocolate chunks

Preheat oven to 350*F.  Butter and line a loaf pan with parchment paper.
Sift together all dry ingredients.  In a separate bowl, beat the butter until soft, about 1 minute.  Beat in the sugars and beat on high for 2 minutes, until light.  Add the eggs, one at a time, beating well and scraping the bowl after each addition.  Add the mashed bananas and beat until incorporated.  Add the dry ingredients in three additions, scraping the bowl well after each addition, and keeping the speed low.  Beat in the buttermilk, mixing just until it is incorporated.  Stir in the chocolate chunks, scrape into prepared loaf pan.  Place loaf pan on two cookie sheets and be sure your oven rack is placed in the middle.  Bake for approximately 60-70 minutes, though do check with a skewer to test for doneness - a few crumbs clinging is okay.  If you notice your bread getting too dark, lightly cover with a piece of aluminum foil.  Let cool on cooling rack for 20 minutes then run a knife around edges and unmold, letting it cool right side up.  Adapted from The Wednesday Chef and Dorie Greenspan.  


  1. I like chocolate chips in my banana bread, but have never added cocoa powder to the mix! Good thing I always have ripe bananas in the freezer! Will try this soon!

  2. This looks delicious and would really love to try this! Glad that I have found this post.

  3. Lady, I feel like I'm seeing you all over the place lately. Your signature photography style really stands out - and I instantly recognize it when I see it! Glad to see that so many people are recognizing your talent and awesomeness...

    Banana bread is one of 2.0's favourites - it's been a long time since I did a chocolatey version - you've inspired me! (And given the brown bananas on my counter a second chance at glory!)

  4. Beautiful and I anxious to try this next time I have some bananas to use up.

  5. One cup of cocoa! Whoa! Can hardly wait to try this but bananas never have a chance to get brown in this house - I have to buy them as ripe as I can find and get them peeled and into the freezer the moment I get home to "hide" them on all my kids.

  6. Must try this, love the combination of chocolate and bananas!

  7. Robyn - Banana and chocolate are best friends, aren't they? I always have bananas in the freezer for a banana bread emerg!
    Abby - Thanks! I hope you like it too!
    Movita - You making me blush girl. Thank you so much. xoxo
    Jennifer - It's a good recipe. Super chocolatey!
    Rana - I know, loads of cocoa for that dark chocolate taste. I really only ever buy bananas for banana bread projects like this :) Good luck on hiding them!
    Agi - Me too!

  8. "Pockets of melted chocolate?!?" You're killing me with this one Renee:))

    If you were to make this GF, what flour would you use? I'm thinking a combo of ground walnuts and oat flour would be awesome.


  9. It looks much so, I have one in the oven!


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