Chocolate Quick Breads · Quick Breads

Chocolate Banana Bread

It’s a total cliche to eat chocolate for breakfast on this day, and yes, I am a victim of it.


I mean seriously, do I ever need an excuse to eat chocolate? I will tell you though, that I eschewed the standard dinner menu of steak, lobster and chocolate souffle-lava cake-something-or-other that is so popular for this special day.

I’ve been told/and heard through various sources that dinner reservations are oh-so-popular today too, and let’s just say that those were never even in the cards. Ever.

Tonight, we are having The Homesick Texan’s Pollo Asado, and for dessert, Tiramisu. Once again, I am crossing cultures and mixing cuisines.


Because I can.

Oh, about this banana bread? Decadent and delectable.

And those words, my friends, ARE total cliches 🙂

Chocolate Banana Bread – adapted from Dorie Greenspan

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
1/2 cup chocolate chips

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with nonstick baking spray and set aside.

Sift together the flour, cocoa, baking powder, and baking soda.

In a large bowl, beat together the oil, sugars, eggs, bananas, and buttermilk. Add the flour mixture and the chocolate chips, mixing only until they are incorporated. Scrape the batter into the pan.

Bake for 50-60 minutes, or until a tester from the center comes almost clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.



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