Wednesday, August 17, 2011

Double Chocolate Banana Bread

When bananas rot in my kitchen, which is common in an Alabama August, they typically become this bread. How's that for an opening sentence? Ok, so seriously, this is the best banana bread I've ever had. When it comes to quick breads, I'm one of the pickiest people you'll ever meet. Considering the amount of calories they pack per slice, these things have to blow my mind in order for me to eat them. Hence the reason I keep going back to this one. It's good enough that I can't keep it in my house but instead find poor, unsuspecting pregnant women to "gift." I originally found this recipe at Savory Sweet Life, and all I can say is that Alice, the site's author, hit a home run here. I'm talking out of the park, people. So now just find a pregnant friend, bake her this bread, and get ready to provide her the recipe.

Double Chocolate Banana Bread

1 stick salted butter, softened
1/2 cup sugar
1 egg
2 large overripe bananas, mashed
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 tbsp. cocoa powder
1/2 cup sour cream
1 cup mini-chocolate chips (or regular)

Preheat oven to 350 degrees.

Lightly grease a 9x5 loaf pan or 2 mini-loaf pans.

In a large bowl, cream butter and sugar until fluffy. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.

Add baking soda, cocoa, and flour. Mix everything until well incorporated. Add chocolate chips... and 1/2 cup of nuts if you're weird and enjoy nuts in your bread.

Pour batter into loaf pan(s), and bake 50 minutes - 1 hour or until tester comes out clean. Remove from heat, and allow bread to rest 10 minutes before flipping from pan.

I know I talk about the Measuring Cup Set pretty often, but I really love these for baking. The leveler tool ensures you're not over measuring, which can quickly ruin a recipe. If it's worth baking from scratch, it's worth measuring correctly.

With the amount of chocolate flavor this bread packs, you wouldn't think it only calls for two tablespoons of cocoa powder, but I've heard weirder things. I'm nuts for the Measuring Spoon Set because they're heavy duty, and they nest inside one another for simple storage. Plus, this set includes a 1/2 tablespoon measurement - how cool is that?

Surprise - I like prep work! To save you a really long paragraph about life with kitchen tools, here's a rundown of what's going on here: Small Mix 'n Scraper, Measuring Spoon, Adjustable Measuring Spoon, Pinch Bowl, 1-Cup Prep Bowl, Vanilla, Measuring Cups, Easy Read Measuring Cup, Measure-All Cup, Stainless Mixing Bowls, Stoneware Loaf Pan, Large Grooved Cutting Board.

Friends, I give you the Mix 'n Chop. This is one tool I was unsure of when it was introduced to the product line a few years ago, but I've become a believer. Not only is it great for things like mashing banana and making guacamole, but it can't be beat when it comes to breaking up ground beef or sausage in a saute pan. It won't melt in your cookware, either! I'm getting these poor bananas prepped in a small Stainless Mixing Bowl.

The Measure-All Cup is easily one of my most popular products. Once you start using this for all your gross-to-measure ingredients, you'll understand why it's a staple in my kitchen. Push it to the measurement you want, fill it with something nasty, and push said ingredient out. You don't have to dig anything out of a standard measuring cup!

How about another picture of something going into the batter? The Easy Read Measuring Cups have changed many lives, especially those of older people who have trouble balancing measuring cups when they're dealing with liquids. I don't say that to be rude, but it's true. I love that I can offer something my grandmother says has made a difference in her kitchen. Even though she's got 80+ years of kitchen tools, she can still find something that makes cooking easier! The Mix 'n Scraper is what's making this batter happen, and I can't imagine making this without it, especially when it comes time to scrape the bowl.

I need to say this about when I use the Stoneware Loaf Pans, Mini Loaf Pan, and Fluted Pan. Breads and cakes are tricky, so I always rub my pan with butter or shortening to ensure a full release. Over time, Stoneware becomes seasoned and doesn't require any greasing, but I'm always a "better safe than sorry" girl when it comes to recipes like this. Take a look at the next picture, and you'll see why it's just a good idea.

Behold: the perfect loaf of double chocolate banana bread. Run the Skinny Scraper around the edges of the Stoneware Loaf Pan, and invert the bread onto the Cooling Rack. Notice the perfectly browned edges, the even baking, the fact that the entire loaf came out in one piece. Can we say perfection?

Go ahead, let some bananas rot. Get ready to love them in another form, this time smothered in chocolate goodness.

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  1. Wow, this sounds delicious! I definitely wan to try this one. Have you tried it in the Mini loaf pan? I like to make smaller loaves and freeze them.

    I am a Pampered Chef consultant also, LOVE the company we work for!

  2. Hey, thanks for the comment! I haven't done this particular recipe in the mini loaf pan, but it's definitely an idea! Mine isn't as easy to access as my standard pans, so I rarely use it. :)

  3. Well, I've got my almost too gross to use bananas all ready, and will be making this in addition to a banana cake for a party this weekend! Thanks for posting the recipe Jenny! I can't wait to try it!