Heavenly. This adjective will occur to you, sniffing the air while this bread is baking. And again when you sample a warm, melty slice. And again when you wake up in the middle of the night and realize your house still smells of sweet banana bread and chocolate….and the rest of the loaf is calling to you from the refrigerator.
Even if you think you don’t like the combination of banana and chocolate (like me), you’ve gotta try this recipe next time you have bananas going past their prime. The recipe is adapted from Everyday Food Magazine.
- 1/2 cup (1 stick) unsalted butter, room temperature (You can microwave a stick for 20 seconds to achieve softness.)
- 1 1/4 cup sugar
- 1 2/3 cup flour
- 1 tsp baking soda
- 1/2 tsp table salt (NOT kosher.)
- 2 large eggs
- 1 1/2 cups mashed banana (3-4 bananas)
- 2 TBSP plain yogurt–I used Greek yogurt (can substitute sour cream)
- 1 tsp vanilla
- 6 oz bittersweet chocolate, chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Preheat oven to 350F. Butter and flour a 5×9″ loaf pan, set aside.
Chop up chocolate, even if you’re using chocolate chips like me. This will create the magic that makes this bread so amazing–the tiny shards will blend into the loaf and the larger pieces will make melty puddles of yumminess. Chop the nuts as well.
In a medium bowl, whisk together flour, soda and salt.
In a large bowl, using an electric mixer, cream butter and sugar until fluffy, 3 minutes.
Add eggs, one at a time, mixing well after each, scraping down the bowl if necessary.
Beat in bananas, yogurt, and vanilla.
Beat in flour mixture.
Stir in nuts and chocolate.
Pour mixture into prepared pan and bake until a skewer comes out with just a few moist crumbs clinging to it; 1 hour-1 hour and 20 minutes.
The top will be dark, but aside from the melty bits, this is my favorite part. Crispity-crunchity mmmm-mmmm-yummy!
Cool in the pan for 10 minutes and then remove. The original recipe says to cool completely on a wire rack, wrap tightly in plastic and store in the refrigerator or freeze, up to 3 months. Really? I say slice and enjoy right away! While it’s all warm and melty!
Then later, if you want to store or freeze the rest, go ahead. This treat doesn’t last long around here. Yummy by itself, yummy with a scoop of vanilla ice cream….just sayin’.