Here’s how much I love my kid: I sacrificed a Ghiardelli chocolate bar so we could make banana bread together. It was bittersweet chocolate, but it was still a chocolate bar, you know?
Thomas preferred to eat the semi-sweet chips I had in a little dish on the counter (Me: What you doing, buddy? Thomas: Eating chocolate chips. Me: That’s for the banana bread, buddy. Thomas: No, it’s for me. He’s his mother’s son is all I’m saying). The recipe doesn’t call for semi sweet chips, but the Ghiardelli chocolate bar I sacrificed to the baking gods (and the two and a half year old who needed to be entertained while his father was on a business trip) was only 4 oz and the recipe called for 6 oz. My mom made this last week and suggested the chips as a good alternative. She was right; I would modify this only slightly next time. I chopped the bittersweet chocolate pretty small, but left the chips whole. Next time, I’ll chop the chips so they’re on par with the bittersweet chips as well.
The bread didn’t come out of the pan very well. The recipe called for me to butter the pan, but I was out of butter so I used shortening. I don’t know if that made a difference, or even if it should. I also lost track of how long the bread was in the oven. I was trying to make dinner at the same time (which was not a good plan as I was also trying to entertain a rambunctious toddler who’d been sneaking chocolate chips).
The recipe came from the March 2012 issue of Everyday Food. It was really, really good.
Chocolate Banana Bread
- 1/2 cup (1 stick) room temperature butter, plus more for pan
- 1 2/3 cup flour, plus more for pan
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 1/4 cups sugar
- 2 large eggs, room temperature
- 1 1/2 cups mashed overripe bananas (3-4) (I used 5 because I had 5 overripe on the verge of being gross bananas)
- 2 tbsp sour cream
- 1 tsp pure vanilla extract
- 4 oz bittersweet chocolate, chopped (or 6 if you want to just use bittersweet)
- 2 oz semisweet chocolate, chopped (omit if you’re using all bittersweet)
Preheat oven to 350. Butter and flour a 5 by 9 inch loaf pan
Whisk/stir together flour and baking soda and salt.
In a large bowl, using an electronic mixer, beat butter and sugar on medium high until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed (or, have the two year old just smash the eggs into the bowl at the same time. Honestly, does it really matter if you add them one at a time or not?).
Beat in bananas, sour cream and vanilla. Beat in flour mixture and chocolate on medium.
Pour batter into pan.
Bake until a skewer inserted into the center of the load comes out clean, between 50-60 minutes.
Let bread cool in pan 10 minutes. Remove bread from pan and let cool on a wire rack. Store tightly wrapped in plastic, up to 3 days or freeze up to 3 months. I think part of the reason this was such a bitch to get out of the pan was the 10 minute thing. Next time I may let it cool longer.