Banana Chocolate-Chunk Bread
Many a times, there are foods I make to prevent discarding some perishable items – Like this delicious chocolate-chunk banana bread! I had leftover chocolate bar from making tiramisu a few weeks ago and then the last few bananas that were totally being ignored by both of us. Instead of simply ditching them, I decided to make a quick loaf of banana bread spruced up with chocolate. And I think this is the only way I’m going to make banana bread ever again!
I’ve lately been in a comfort zone when it comes to baking. There haven’t been too many disastrous results. And so, I have been experimenting replacing all-purpose flour with other varieties of flour. So far, using unbleached whole wheat flour has worked great. Whole wheat flour might have a few drawbacks such as it does not rise that well compared to all-purpose flour due to the gluten content and it gives a hint of ‘wheat-ey’ taste to baked goods. I’d recommend always starting with replacing a quarter of the plain flour with the wheat flour and go from there. But, for loaves like this one where both banana and chocolate are dominant flavors in taste and aroma, whole wheat flour fits in perfectly as it loses it’s identity in there. You wouldn’t even guess that there’s wheat flour in it.
I’m not a huge fan of anything banana unlike my husband who loves it! I do occasionally eat them, but only if I find them in a perfectly yellow color. If they are even slightly over-ripe I don’t go for it. So, several times there are leftover ripe bananas in our kitchen and banana bread is my favorite way of enjoying bananas. This loaf of banana bread is even more delicious with the chocolate chunks. I used semi-sweet chocolate which imparts some of the sweetness and I then used part sugar and part honey to complete the sweet component. If you are using dark chocolate or un-sweetened chocolate, you’ll need to use a little more sugar or honey. The mashed bananas make this bread really moist and the partially melted chocolate chunks make it really chocolate-y and oozy in every bite.
These are best served warm. Top it off with some whipped cream and a drizzle of chocolate sauce for a fancy dessert or keep it simple by enjoying it plain along side some coffee or tea! It should be good at room temperature for a couple of days or in an airtight container in the refrigerator for about a week.
Prep time: 15 to 20 mins
Cook time: 50 to 55 mins
Makes: a 8n1/2 * 4n1/2 loaf
– 3 ripe bananas mashed
– 3/4th cup unbleached whole wheat flour
– 1/4th cup white sugar
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/4th tsp salt
– 1 large egg
– 1/2 stick or 1/4th cup melted butter
– 1/4th cup honey
– 1 tsp vanilla extract
– 1 cup chocolate chunks (semisweet)
1. Preheat oven to 350 deg F and ready a parchment paper lined and buttered loaf pan. I used a 8n1/2 * 4n1/2 inch loaf pan.
2. In a small bowl, mash 3 very ripe bananas with a fork or a potato masher.
3. In a separate mixing bowl, take all the dry ingredients (except chocolate) – whole wheat flour, white sugar, baking soda, baking powder and salt. Using a fork mix all these well.
4. In another bowl, whisk an egg. Add 1/2 stick/1/4th cup of melted un-salted butter. Whisk well. Then, add honey and vanilla extract. Mix well.
5. Now, add mashed bananas and the dry ingredients. Using a whisk or a spatula, mix everything together. Finally add 3/4th cup of chocolate chunks to the batter.
6. Pour the batter into the loaf pan and top with the remaining chocolate chunks.
7. Bake it for around 50 to 55 mins. Check around 50 mins if a toothpick comes out clean. Depending on your oven it could take +/- 50 mins. Remove and let it cool for at-least 10 mins.
Serve the delicious slices along side coffee or tea. Spruce them up with a drizzle of chocolate sauce or honey and whipped cream for a fancier treat!