Chitlins, I have a problem. There are literally over a dozen bananas in my freezer and at least another three in the fridge right now. I can’t even keep up with amount of ripe bananas.
I mean, I suppose there are worse things in the world. I don’t think a surplus of overripe bananas is the worst that could happen. Unless they’re sitting on your counter and attracting fruit flies. And then your cat is all, “Oh hey Mom! Thanks for the awesome new toys. They’re kinda hard to catch but they sure do multiply quickly. Best gift ever, even better than that box my last toy came in. Thanks!” My cat and I frequently have conversations like this. He can be an ass sometimes though…
So this is quite possibly my abso-freakin-lutely favorite banana bread recipe. Before Dorie I had no idea you could put chocolate in your banana bread. That’s just bananas! (SeewhatIdidthere?) But then I did and to be honest, I don’t think I can ever go back. My banana bread must always be trashed up with something other than just bananas.
For this latest recipe I sprinkled in some chocolate chips for the vanilla layer, and then some walnuts for the chocolate layer. Best idea I’ve had all week. Currently working on making a cinnamon streusel version (and by working on I mean getting the motivation to get my tuckus in the kitchen).
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
- 2 ripe banas, peeled and mashed
- 1 tbsp dark rum
- 3 oz chopped semi-sweet or bittersweet chocolate (I may have used dark chocolate)
- 1 stick plus 2 tbsp butter, softened
- ¾ cup packed light brown sugar
- ⅓ cup sugar
- 4 large eggs
- 1½ tsp vanilla
- ½ cup whole milk (I didn't have any so I substituted heavy cream)
- ½ cup chocolate chips (I used milk, but semi-sweet would work also)
- ½ cup walnut pieces, chopped
- Heat the oven to 325ºF. Lightly grease a 9x5 loaf pan with Crisco or butter and dust with flour. Place the loaf pan on an insulated baking sheet or two stacked regular baking sheets (this helps prevent the bottom from browning too quickly during baking).
- In the bowl of a stand mixer fitted with a paddle attachment, beat 1 stick of butter until light and fluffy, about 2-3 minutes.
- Add the sugars and continue beating until light and fluffy again.
- Add the eggs one at a time, beating between each addition, and then add the vanilla. The mixture may look curdled but don't worry.
- Meanwhile, melt the chocolate and remaining 2 tbsp of butter in a heatproof bowl until melted through. Stir until smooth.
- In a separate small bowl whisk together the remaining dry ingredients.
- Add the rum to the mashed bananas.
- With the mixer running on low, add half the dry ingredients and mix just until incorporated.
- Add the milk and combine just until incorporated. Add the remaining dry ingredients.
- Once incorporated add the bananas and mix just until combined.
- Split the batter in half between two different bowls. To one bowl add the melted chocolate and walnuts. To the other add the chocolate chips. Stir each until combined.
- Using a large spoon, drop dollops of each batter into the loaf pan willy-nilly. Once all the batters have been added take a clean knife, insert into the batter and make a quick zig zag to the end of the loaf pan and then remove. This makes it marbled, but don't over work it or you'll just blend the layers together.
- Bake for 1 hour and 20-30 minutes. The top should spring back and a toothpick inserted in the center will come out clean when done.
- Immediately run a knife around the edges to loosen, then let cool in the loaf pan. Unmold and let cool completely before slicing and serving.