I used to not like baking at night, just because I would hate to wash the dishes when I feel like just resting and watch a good movie. Now that I have made quite a few baked goods for work, where I had to make them in the evening, it’s not so bad. I’m just a little tired in the morning, but it can be done! I still prefer baking in the day so that I can much better pictures. What’s your preference? Baking in the morning or the evening?
Baking breakfast foods are always so efficient. I’m always looking for different things to eat for breakfast that will be a quick eat and go meal and I have an excuse to bake something. This Chocolate-Banana Bread is no exception. This bread is very simple to make and involves no yeast! It’s almost like a cake, but not as sweet. And you can have it for breakfast. It has bananas, so it’s still somewhat healthy!
Put together the flour mixture and put aside. I used less cocoa powder than the original recipe because it was all I had on hand. Don’t worry. I increased the amount of chocolate chunks to make up for the lack of chocolate.
Then you will need to mix the butter for two minutes with a mixer.
Add the sugars and mix for another minute.
Add the eggs, one at a time, mixing for a minute each addition.
Add the mashed bananas to the mixture. This was the first time I ever mashed bananas and it was so much fun. The mashing brings out the great fragrance of the banana.
Add the flour mixture to the wet ingredients.
Then add the buttermilk, stir in the chocolate chunks and scoop the mixture into the loaf pan.
You first bake the loaf for 30 minutes. Add a foil tent to the loaf, and bake for another 40 to 45 minutes. Then you will get this beautiful loaf.
Recipe adapted from Dorie Greenspan: Baking from My Home to Yours
makes one loaf of bread
2 cups all-purpose flour
1/2 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
4 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 tend 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.