Saturday, October 10, 2009

Chocolate-Banana Bread

This is a simple bread that combines the sweet flavors of ripe bananas and bittersweet chocolate. This recipe yields a dense and moist bread- perfect for a fall afternoon! Another bonus- you don't need a stand mixer to make this recipe. I topped my chocolate-banana bread slice with a dab of peanut butter. Delicious!

2 cups all-purpose flour
10 Tbsp granulated sugar
3/4 tsp baking soda
1/2 tsp table salt
1-1/4 cups toasted walnuts, chopped coarse (about 1 cup) (Used pecans)
2-1/2 ounces bittersweet chocolate chips (a heaping 1/2 cup)
3 very ripe bananas, soft, darkly speckled, mashed well (about 1-1/2 cups)
1/4 cup plain yogurt
2 large eggs , beaten lightly
6 Tbsp unsalted butter , melted and cooled
1 tsp vanilla extract

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
2. Combine first 6 ingredients (flour through chocolate) together in large bowl; set aside.
3. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
4. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
5. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. (After baking for 55 minutes, I removed the bread, tented it with foil, and baked for an additional 20 minutes.)
6. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Yield: Makes (1) 9" loaf

Source: Cook’s Illustrated


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