This thing called “blogging” can play tricks on you. I made and photographed this Banana Chocolate Bread almost 4 months ago and totally forgot posting it.
Then I made it for a picnic with friends. Everyone (including my friend, Berenice’s son, Rodrigo) loved it.
Again, photographed it and forgot to post it.
Last week I made it again, this time for our guests, and remembered that I need to post it.
It seems to me that everyone has a favorite banana bread recipe. This one is mine.
With every bite you get to taste the dark chocolaty flavor of cocoa. I love walnuts in it but if you are not a walnut fan, you can omit it.
Some people consider this as a cake but it is not a cake, it is a bread. In my opinion, the biggest difference is the fact that it is not as sweet as a cake.
I make this in two different ways.
If I am making it for breakfast (or brunch), after pouring the batter into the pan, I layer thin slices of a banana on either side of the loaf. This way it has a deeper banana flavor without being too sweet. I serve it with different kinds jams so that my guests can spread it on their banana bread if they want it sweeter.
If I am serving it as a light desert after dinner with coffee (or even with a glass of port), I dust it with confectioners sugar after it cools off.
Either way, it is delicious. Friends and family approved. ♥Print
Banana Chocolate Bread
- 1 stick (1/2 cup) unsalted butter
- 1/2 tablespoon butter to butter the pan
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/4 cup natural cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 4 ounces bittersweet chocolate – I used 70%
- 2 large eggs
- 3 very ripe bananas
- 1-teaspoon vanilla extract
- 3/4 cup walnuts – chopped
- 1 tablespoon of confectioner’s sugar (optional)
- Preheat the oven to 350 °F.
- Melt the chocolate using the bain-marie method.
- Bain Marie: Fill a saucepan with water about one third of the way to the top. Bring it to a boil. In order to fasten the melting process, break the chocolate into small chunks and put it in a glass bowl that is slightly bigger than the saucepan.
- Once the water is boiled take the pan off the heat. Place the glass bowl over the top of the pan in order to cover it completely. Using a wooden spoon stir the chocolate. With the help of the steam of the boiling water chocolate will melt and become creamy.
- The important thing here is to make sure that the bottom of the glass is not in contact with the water (it should be the steam) in the saucepan. Once it is melted put the glass bowl aside for it to cool off as you do not want it to be too hot for this recipe.
- Whisk the flour, sugar, cocoa powder, baking powder and salt in a large bowl.
- In another bowl, cream the butter with a wooden spatula. Beat in the chocolate, eggs, bananas and vanilla.
- In three batches stir in the dry ingredients just until combined. Do not overbeat.
- Put the walnuts into the batter and give it a light stir.
- Butter a 9 by 5-inch loaf pan.
- Pour the batter into the loaf pan and bake until a toothpick stuck into the batter comes out almost clean around 50-55 minutes.
- Transfer the loaf pan onto a rack to cool for 15 minutes before unmolding.
- Once it cools completely, if you want, dust it with confectioner’s sugar.
- Note: The cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.