double chocolate banana bread

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I’ve recently been in a rather lamentable blogging slump. The kind of slump that results in persistent lack of motivation to create, write and photograph, other than a quick snap via Instagram (I must both thank and berate Sam, Jemima and Matt for convincing me to join that bewitching time-waster. I think I’m in love).

Not that I haven’t cooked anything in the interim. I’ve been cooking daily, but more for nourishment than blogging purposes. We’ve eaten warming kale and chickpea stew in a spiced coconut broth, spelt-crusted quiche filled with walnut pesto, bitter greens and Meredith Dairy goats cheese, cumin roasted carrots with crushed toasted pepitas and a fragrant orange syrup cake with dollops of thick Greek yoghurt. Everything was delicious, but no notes were taken. No photographs were snapped. It was just one of those weeks.

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Now, I know for a fact that I’m not alone in the ‘slump experience’. I’ve read similar posts from blogging friends (particularly those with day jobs like myself) who have echoed the same sentiment. But shared experience doesn’t lessen my personal frustration, particularly when speaking of diminished enthusiasm and productivity. Let’s just hope the cloud passes soon.

bananasend sunskin

Now, back to today’s post for double chocolate banana bread. I’ll say from the outset that the recipe isn’t mine, it was the result of three ripe bananas and a visit to Deb’s beautiful blog, Smitten Kitchen.

After playing around with the idea of ‘healthying up’ the recipe with coconut oil, cacao powder, agave and different wheat-free flours, I decided to bake it almost exactly as-is: with pure butter, granulated sugar, white all-purpose flour and Dutch-process cocoa.

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The result is a beautifully rich, moist and intensely chocolatey loaf that serves beautifully as a dessert (a la mode, with ice cream) or an indulgent afternoon tea (toasted and spread with smooth, rich peanut butter or Mayver’s tahini honey spread. You can thank me later).

In the true sense of a word it’s more of a ‘cake’ than a healthy ‘banana bread’… but you know what? On this dreary, grey, demotivated day, I don’t care. A cup of tea and cake was the therapy I needed.

Some days, you just need cake.

bread

Double Chocolate Banana Bread

Barely adapted from this recipe by Deb at Smitten Kitchen.

  • 3 large, ripe bananas (equivalent to just over 1 cup of mashed banana)
  • 115g organic butter, melted
  • 145g dark molasses sugar (substitute any other brown sugar)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 125g (1 cup) plain flour
  • 1/2 cup Dutch-process cocoa (don’t substitute unprocessed cocoa here, it will give you a different result)
  • 170g (about 1 cup) chopped 70% cocoa dark chocolate (use chocolate chips if you have them)

Heat your oven to 180 degrees C (350 degrees f). Grease and line a 9×5-inch loaf pan, then set it aside.

mash

Mash the bananas, then place into a large bowl. Whisk in the melted butter, brown sugar (as my molasses sugar was very lumpy, I sieved it first and added a little water to make a paste), egg and vanilla extract.

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Sift over the flour, baking soda, salt and cocoa powder, then stir to combine. Add in the chocolate and mix well.

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Pour the mixture into your prepared pan.

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Bake for 55 to 65 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs attached. Cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert it onto a cooling rack.

loaf

Serve warm or at room temperature (or preferably, toasted and spread with peanut butter or Mayver’s tahini honey spread. Yes, I’ve said it twice now. Need further convincing? See below).

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This banana bread will keep for up to 4 days at room temperature or longer in the refrigerator, wrapped in foil or plastic wrap. It also freezes well for up to 2 months (make sure that you wrap it well to prevent freezer burn).

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