Posted by: bakingwithizzie | August 16, 2010

Chocolate Chocolate Chip Banana Bread

Momma:  Do you like banana bread?

Izzie:  Yes, I like banana bread!

Momma:  Do you like chocolate? (I realize this is a silly question but, for the premise of the recipe, I asked her anyway.)

Izzie:  I love chocolate!

Momma:  What if we make banana bread with chocolate in it?

Izzie:  Hmm, chocolate?  With bananas?  Yes, that sounds awesome!

Momma:  And after we mix it all together, you can throw in some chunks of chocolate.

Izzie:  More Chocolate?!  In my banana bread?!  Yes, lets make it now Momma!

I love it when our mornings start off on an enthusiastic high note.

There’s this blog called joythebaker.  You can’t help but smile when you read her blog.  I wonder if it has something to do with her name.  My sister Melody’s middle name is Joy and she is one of the happiest people I know.  For real, spitonthestreet, check it out for Mel’s adventures in South Korea.  Okay, so two blogs you should check out.  Anyway, back to Joy the baker.  Fun, flirty and fabulous; her recipes not her, although from reading her blog I would say she mirrors her recipes.  I have made several of her delights, including her blueberry black and white cookies.

This is the first recipe from her site I’ve posted.  This bread is for serious chocolate lovers only.  It’s very moist, very chocolaty and has a distinct banana flavor that takes it over the top.

Enjoy!

Here’s what you’ll need…

Dry Ingredients:  flour, cocoa powder, baking soda, baking powder, salt, light brown sugar, granulated sugar

Wet Ingredients:  eggs, buttermilk, unsalted butter, mashed bananas

The Holy Ingredient:  bittersweet chocolate.  I used Ghirardelli 60% Bittersweet because I love, love it.

The cuteness ingredient:  Izzie

Okay, everything is ready.  First, center a rack in the oven and preheat the oven to 350 degrees F.

Using the paddle attachment on your stand mixer beat the butter at medium speed for about a minute  until soft.  You can also use a hand held mixer in a large bowl.  I’ve actually used both.  It depends what kind of mood I’m mood; if I want to go the easy route or the old fashioned route, though I suppose the old fashioned route wouldn’t include hand mixers either.

Add the sugars and beat for another two minutes.

I told Izzie she needed to slowly add one egg at a time.

Great Job!  Beat for a minute after each egg is added.

I know the batter looks curdled and…a little gross.  I promise it will turn out.

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.  We did it in two additions because Izzie did all the pouring and some of the bowls were heavy for her.  She is getting better at only pouring a certain amount.

Still on low speed, add the buttermilk, mixing until it is incorporated.

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 over baking.  I didn’t have a 9×5 inch loaf pan so I used two 8×5 pans.  And trust me when I say, you don’t want to try and use one 8×5 pan.  Been there.  Done that.  Not pretty.  I also used one glass and one calphalon pan so the loaf in the calphalon pan finished about 5 minutes earlier than the loaf in the glass pan.  I know, I complicate things.  I don’t mean to, but they’re the only pans I have:)

If we use a print out this is usually what they end up looking like.  We’re messy but that’s okay, especially when there’s chocolate involved.

Bake the loaves 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 (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean.

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.

Here’s the recipe

Chocolate Chocolate Chip Banana Bread

Joy The Baker

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

3 ounces bittersweet chocolate, coarsely 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 ad 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 egs 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 three additions, mixing only until they disappear into the batter.  Still on low sweep, add the buttermilk, mixing until it is incorporated.  Stir in the chopped chocolate.  Scrape batter into prepared 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 (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean.  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.

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Responses

  1. Thanks for the shout out sista!!!


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