BANANA CHOCOLATE BREAD
For not liking chocolate as much as I should, this recipe has a certain draw to it. First, a fresh baked banana bread has me intrigued already, especially when I don’t normally make banana bread. It’s one of those breads, or desserts, that I do not typically choose to eat. Also, usually by the time I realize we have overripe bananas, it has turned into mush that I can’t fathom putting it into a dessert. Then we add chocolate into the mixture, and I am suddenly a fan of making this loaf.
This recipe is from Martha Stewart’s Food Everyday, March 2012.
- 1 stick butter, room temperature
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp fine salt
- 1/4 cup sugar
- 2 ea eggs, room temperature
- 1 1/2 cup mashed overripe bananas (3 to 4)
- 2 tbsp sour cream
- 1 tsp pure vanilla extract
- 6oz bittersweet chocolate, chopped
Preheat oven to 350. Butter and flour a 5×9 loaf pan. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each egg. Beat in bananas, vanilla, and sour cream. Beat in flour mixture and chocolate on medium. Pour batter into pan and bake 50 to 60 minutes, until a skewer inserted in center comes out clean. Allow bread to cool in pan 10 minutes. Remove bread and let cool on a wire rack.
Yield: 10 servings.