If only one, let it be this.
A bread. An “is this really happening” bite. Quintessential banana, woven with almond in place of vanilla, then alternating a chia chocolate crunch.
Come as you are, leave transformed.
When heightened, extra baked goods appear. Recent events ignite a smoldering heart, so three desserts made in one night isn’t unusual. Measure, mix, pour, peace. Hands in dough, form, sculpt, and find calm. New out of old creates quiet.
Why shake a perfectly good banana bread? Because change is invigorating. But how? What’s needed? Something…
Why chopped chocolate banana bread
When penning “there’s something in the way she woos me” George Harrison was speaking of banana bread, right? Okay, he Pattie Boyd—me this banana bread.
Half the butter of typical banana bread. The result, supreme crumb. How? I don’t know, I don’t know science only facts by way of eating far too much.
Almond in place of vanilla? Double yes in certain recipes, especially this one! Chocolate and almond go together like peanut butter and jelly.
Chia Seeds! Little. Seedy. Power packed punch of nutrition. Addictive in crunch.
Chopped chocolate. For me: dark, luxurious, creamy, got to get you into my bread. You: choose your level of depth, then skinny to fat—chop. Less (1/3 cup) or more (1/2 cup) reserve even more for the top then intermingle with sugar and bake into a bread called Phenom.
Let’s talk
B-A-N-A-N-A-S
I’ve used varying shades of decomposing banana and found barely wanting to touch, almost stuck to the counter, black best. Overripe offers unreplicated (word!) sweetness, so if possible, patience my dear.
Needing to give “on their way to perfection” bananas to my mom, we bought new semi-ripe to make another impromptu loaf. To compensate for additional sweetness, I added another tablespoon of sugar and healthy pinch of salt for complexity. The bread received rave reviews. It was good (to the naked eye) but inside, I knew the truth of this bread’s black banana full potential.
When bananas turn black on the counter but we aren’t up for making bread, peel and place single layer in an airtight container and freeze. Once ready for the good stuff — lay on the counter to thaw, then use.
To Make
We know, love and are comforted by banana bread. Banana tastes incredible and comes together in a flash but a few tips make extra good, life changing bread.
✱ Dry ingredients in one bowl, then cream room temperature butter and sugar until light and fluffy in another.
✱ Add both eggs and almond extract, then mix on low until just incorporated. Conscious of over-mixing from here out is the name of the exceptional banana bread game.
✱ While still on low, add the flour in two batches and whirl until almost mixed. Because we still need to add bananas and chocolate, getting every bit of flour at this point isn’t crucial.
✱ Add mashed bananas and chopped chocolate at once. With a spatula and from bottom (where flour likes to hide) to top, mix just until the batter’s in perfect harmony.
✱ Spatula into prepared pan, smooth even, then top with chocolate, sugar, spice, nuts… whatever you fancy… but add crunch.
Variations
Butter: two tablespoons butter and two applesauce work well in this recipe.
Sugar: I use half cane and half coconut. The coconut sugar halves the blood sugar spike of its cane counterpart and if wondering, doesn’t leave a coconut taste. But of course, all cane or half cane and half light or brown sugar can be used too.
Flour: half whole wheat pastry/half white whole wheat makes the softest most delicate bread. I went from having a ton to none. If you have or can get your hands on, this is the mix! Half spelt/half white whole wheat or half whole wheat fine/half unbleached all-purpose or full all-purpose flour work for a tender bread as well.
Banana: my mom made this bread using sea level measurements, an extra banana and a 9×5 pan. The bread was exceptional in beauty, taste, and rose higher than mine.
Chocolate: Do you remember Magic Shell? The chocolate on top and within takes me back to childhood cones and sundaes but without the indecipherable ingredients. I use a 72%+ chocolate. I’m unsure if that’s what gives that chocolate kind of crack but it’s addictive!
Oooh.
Aaah.
For other favorite breads:
Pear Almond Bread with Coconut & Walnuts
100% Whole Grain Zucchini Bread
Chopped Chocolate Banana Bread
Ingredients:
- 1⅓ cups or 160 grams flour (used 80 grams white whole wheat and 80 grams whole wheat pastry)
- 1 teaspoon chia seeds (optional)
- 1/2 teaspoon baking powder (sea level = 1 teaspoon)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup or 4 Tablespoons unsalted butter - room temperature
- 2/3 cup sugar (used half coconut, half cane sugar)
- 2 large eggs - room temperature
- 1¼ teaspoons pure almond extract
- 3 ripe bananas, mashed
- 1/2 cup or 50 grams coarse chopped chocolate
Garnish
- 1-2 Tablespoons coarse chopped chocolate
Instructions
- Preheat oven to 350°F
- Line a 8X4 loaf pan with parchment paper and set aside.
- Whisk together flour(s), chia seeds, baking powder, baking soda, and salt. Set aside.
- Add butter and both sugars to a medium bowl. With a hand or stand mixer, beat on medium until light and fluffy, about two to three minutes. In that time, spatula the sides down a couple times. Add both eggs and almond extract then begin on low this time and mix just until incorporated but smooth.
- With your mixer still on low, add the flour in two batches, mixing just until almost incorporated after each. Now switch to a spatula: fold the mashed banana and chocolate into the batter; reach bottom of the bowl to top, making sure flour isn't hiding below.
- Spatula the batter into the prepared pan. Use a knife or offset spatula to even the top, then sprinkle with more chopped chocolate.
- Bake on the center rack for 40-50 minutes.Begin checking five minutes prior to the earliest finish time. Bake until the bread's just set and a center toothpick comes out with few to no crumbs. It's better for the bread to be underdone and continue baking on the rack, then overdone.
- Remove pan from the oven and let stand on the cooktop for 10 minutes. Then remove (with parchment in place) and transfer to a wire rack. Enjoy warm or cooled.
Notes
- The coconut sugar adds complexity, but the bread doesn't taste like coconut.
- All-purpose flour can be used in place of whole wheat flour(s) but changes the consistency and nutrition.
- I prefer this bread moist the whole way through, so store in an airtight container.
- Bread keeps for up to four days but is best the second day.
