Chocolate Banana Bread

I have a recipe for banana bread that I basically know off the top of my head. I've been making it for such a long time now. I usually make it when I have some bananas that are getting a little overripe (which apparently is pretty often). I got it from The Book of Bread. I never realized that the book was by Judith Jones of Julia Child fame until quite recently. So little wonder there are such good recipes in it.

I decided to change it up a little this time and make it chocolate banana bread (besides the name of this blog is about chocolate and I haven't posted one recipe with chocolate yet!).

Chocolate Banana Bread

4 T butter (softened)
3/4 c sugar
3 medium bananas
1 egg (room temperature)
1/3 c yogurt (room temperature)
1t vanilla
1 3/4 c flour
1/4 c cocoa powder
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 c chocolate chips (I'm usually a little more generous than that)

Grease a loaf pan. Cream butter and sugar together. While butter is creaming, in a separate bowl mix flour, cocoa powder, baking powder, baking soda, and salt. To the creamed butter and sugar, add the bananas and mix until bananas are mashed. Beat in egg, yogurt, and vanilla.

Gradually add flour mixture to wet mixture. Stir in chocolate chips. Pour into loaf pan.

Bake at 350 for 1 hour. Let rest in pan for 10 minutes before turning out on a cooling rack.

I did not use a loaf pan. I used a tea loaf pan from King Arthur Flour. I like this pan because it makes a slightly smaller slice and then when I have two slices instead of just one, I can rationalize that they are smaller slices.

If you want to make non-chocolate banana bread, omit the cocoa powder and add 1/4 c of flour. There are also some people who would not put the chocolate chips in and use 1 c of chopped pecans instead but I'm not one of them!

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

The Grappa Report

Star Anise, Cinnamon, Blueberry Once upon a time, we made Limoncello . We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work. So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello. We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results: Star Anise - was the most successful. It mellowed its sharpness. Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. The...

Chocolate-It's What's for Dinner

Search This Blog