I told Josh last weekend to choose a random special recipe that he’d like me to make as a treat. I was really curious to know what it would be. A slow simmered short rib meal? A big vanilla cake? I was open to anything. When he told me he wanted this double chocolate banana bread, I was thrilled. I mean, I’m still not feeling 100%, and it doesn’t get much easier than a one bowl, no yeast bread. Now I’m sooooo glad that he requested this, because dang, this bread is delicious. So delicious that I have a feeling that it will be a new favorite in our rotation of snacks, and I’m totally fine with that. I mean, it has fruit, so it’s totally a health food, right?
Fun fact: If you don’t have super ripe bananas, you can place whole, unpeeled bananas on a baking sheet and roast at 300 degrees for 1 hour. This will soften and sweeten the bananas to the perfect flavor and consistency. Yay, science!
Double Chocolate Banana Bread (recipe from Smitten Kitchen)
- 3 medium-to-large very ripe bananas
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar (I used light because that’s what I had, but dark would be just fine)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp table salt
- 1/2 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 c cocoa powder
- 1 c semisweet or bittersweet chocolate chunks or chips (I used semisweet chips)
Heat your oven to 350°F. Butter a 9×5-inch loaf pan.
Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
Possibly hide from your coworkers while eating it. Too good to share.