I really don’t like overripe bananas. A banana should have a yellow skin with a little green at the tip, or I will not eat it. If I’m putting them in a smoothie, it is acceptable that they have a few brown spots. But any darker than that, and I will not eat them in any way, period. Until I found this recipe. Even though I find banana bread revolting (just like everything that is prepared with banana), because it has that sweet, sickly, yucky taste of over-ripe bananas, it kept intriguing me. Wouldn’t the dark chocolate counterbalance the banana? So when I had too much over-ripe bananas (my husband would not finish eating them in time before they would be really to far gone to be edible) I figured I should give this recipe a try. And I was very happy that I did, because this banana bread is delicious! My husband thought so too, and most other people that tasted it also found it very tasty. There were some people that though the banana flavour was a bit subtle, but I thought it was perfect, it was there but it was not overpowering. The chocolate is definitely the main flavour, and the bread is lovely moist (that is why it keeps quite well).
Double Chocolate Banana Bread
Slightly adapted from Smitten Kitchen
3 very ripe bananas (for a heaped cup mashed banana)
115 g butter
145 g brown sugar
1 tsp vanilla extract (or 1 packet vanilla sugar)
1 tsp baking soda
1/4 tsp salt
125 g flour
1/2 cup cocoa powder
170 g semisweet or bittersweet chocolate chunks or chips
Preheat the oven to 175C. Grease a loaf pan.
Mash the bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients, or add immediately without sieving if your cocoa powder is not lumpy. Mix dry and wet ingredients together until just combined. Stir in chocolate chunks or chips.
Pour into the prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out clean (or with some molten chocolate on it). 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.
The banana bread will keep for up to 4 days at room temperature wrapped in foil.