Recipes and Me

Thursday, March 15, 2012

Banana Fana Fo Fana...with Chocolate

If there’s one breakfast bread I love, it’s banana bread.  When else do you get to say, “Oops I forgot about that fruit sitting on the counter and now it’s black.  Great, I’ll use it to bake something fantastic” ?  Rarely, I hope.  And the other reason I love banana bread is that there are so many variations you can try that work beautifully.  Like coconut?  Try throwing a bit of shredded coconut in the batter one time.   Like walnuts or chocolate, or both? Throw some in the batter another time. 

So this version is one I like to make with dark chocolate chunks and walnuts, they both go so well with the strong banana flavor and the bitterness from the chocolate provides a nice contract to the classically sweet banana.

Banana Bread with Chocolate Chunks and Walnuts

4 very ripe bananas, mashed
2 eggs beaten
1/2 cup (1 stick) unsalted butter at room temp
3/4 cup granulated sugar
1 ¾ cups all purpose flour + 1 tablespoon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chunks
3/4 cup chopped walnuts
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.  Cream together butter and sugar for a few minutes until fluffy and light yellow.  Add the beaten eggs and mashed bananas and combine well.  Sift together 1 ¾ cups all purpose flour, the salt, the baking soda, and the baking powder.  Add the dry ingredients to the banana mixture, mixing 1/3 at a time.  Scrape down the bowl as necessary to make sure all of the ingredients mix well.  Don’t overmix the batter.  Add the vanilla and mix briefly just to incorporate before turning off the mixer.  Sprinkle 1 tablespoon of flour over the chocolate chunks and chopped walnuts and mix with your hands to ensure the flour gets on all of the chocolate and walnuts.  Add the chocolate and walnuts to the batter and stir by hand, just enough to incorporate.  Pour the batter into a well greased and floured loaf pan.  Bake 60-65 minutes or until set and golden brown.  If the bread starts to brown too quickly, tent it with foil for the remainder of its time in the oven. Let it cool (will be very gooey until the chocolate cools).  Enjoy!


  1. I love banana bread! Chocolate really takes it to the next level.

  2. It just seemed like the perfect match for bananas!