Upon returning home after our weekend in Wisconsin, I noticed that our bananas had taken a turn for the overripe. We like our bananas on the green side, and I kind of enjoy that weird, astringent aftertaste. Mushy bananas are good for only one thing: banana bread. Tyler Florence's recipe adds two kinds of chocolate to create a banana bread for the ages. It is loaf-shaped, but it's not a bread as much as it is a velvety, mouth-melting cake. Extra good served warm with vanilla ice cream.
INGREDIENTS
- 2 C flour
- 3/4 C sugar
- 1/4 C unsweetened cocoa
- 1-1/2 t baking powder
- 3/4 t salt
- 1/2 C butter, softened
- 4 oz. bittersweet chocolate, melted
- 2 eggs
- 1-1/3 C mashed very ripe bananas (about 3 bananas)
- 1 t vanilla extract
- powdered sugar
DIRECTIONS
Heat the oven to 350. Butter a 9×5 inch loaf pan. Whisk flour, sugar, cocoa, baking powder, and salt in large bowl.
Beat butter in large bowl on medium speed until lightened. Beat in chocolate, eggs, bananas, and vanilla at low speed. Stir in flour mixture just until combined. Pour into pan. This doesn't pour as much as it plops. It's very thick, and you're going to want to spend some quality time with the spatula after spreading it in the pan.
Bake 50-60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar before serving.
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