Making banana bread can be a very good strategy to get rid of overly ripe bananas that had been forgotten or just neglected. There are people who will feed on all sorts of fruits whenever they find one within reach. Sadly, I belong to the other type – those who buy fruits, try to eat them regularly, then forget them in the fruit basket. Some fruits hold longer, and hopefully make it until the next time I feel like eating random fruits. Others will just sit and ripe and hope for the best.
I have confessed this horrible habit of mine when sharing my recipe for single-serving applesauce. Bananas are not any luckier than dust-gathering apples in my house. Right now I have guests over for a few days and offering them overly ripe brown and soft bananas didn’t seem very polite. I mean, they’re not the type of people that will be disgusted, but those bananas were definitely past their best times. In any case, when a fruit looks too ripe to be enjoyed raw, cooking it will solve the problem. So I made banana bread to share with my guests at breakfast and it was a success.
I already have a banana bread recipe on my blog, so I decided that I’d try to do something different. This recipe has been inspired by Smitten Kitchen but adapted to suit my needs (I only had 2 bananas). I have also tried to make it gluten free to take to work (have gluten-intolerant co-workers) and it works perfectly fine subbing regular flour with a gluten free mix.
Double chocolate banana
- 140 g flour
- 60 g cocoa powder
- 1 tsp baking powder
- 2 ripe bananas
- 100 g salted butter
- 1 egg
- 60 g dark muscovado sugar
- 40 g granulated sugar
- 100 g dark chocolate chips (or chunks)
In a small pot melt the butter. I decided to use extra salted butter, so didn’t add any salt to the recipe. In a medium bowl mash the bananas and add the melted butter. Add the egg and whisk it in with a hand whisk. Next, add the sugars and stir it in always using the hand whisk. There is no special reason why I have used both dark muscovado and regular white sugar. I have dark muscovado at home and I like to throw it into recipes from time to time. I just figured that only dark muscovado could have a dominant tone and decided to sub part of it with regular granulated white sugar. I think this way the result was more pleasant and balanced, besides giving it an even darker brown colour, perfect when making anything “double chocolate”. In another bowl combine the flour, cocoa and baking powder. Pour flour mixture into the first bowl and fold in. Pour batter into a loaf pan and bake in the preheated oven at 180°C for 55 min, or until a toothpick inserted in the centre comes out clean.Just look at the richness of this cake when sliced. I had a piece right after the photos, when it was still warm and the chocolate was melted. Blissful. Then I had another slice the following day at breakfast; cooling down it had firmed up and the chocolate chunks crunched under my teeth. I think I like it better when the chocolate crunches.The mixture of cocoa and chocolate chips makes this cake deeply infused with chocolate, but you can still get a banana aftertaste. What I like the most is its compact texture. I couldn’t serve my guests overly ripe bananas, but in this cake they did a great job!