When there are leftover, overripen bananas in the house, I tend to make banana bread. However, it has been happening a lot this summer, so I’m getting bored with it. I decided to search around in my cookbook collection and find a new recipe. I found several options but decided to go with Ms. Greenspan’s Cocoa-Nana Bread. Just like the name states, it is chocolate banana bread. This one is definitely a keeper (then again, all of Dorie’s recipes are). I followed the directions exactly, including putting the loaf pan on a cookie sheet while baking. She notes that it will add extra installation and prevent the bottom of the bread from overbaking. I guess it worked because it turned out fine.
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
8 Tbsp butter, room temperature
3/4 cup sugar
1/2 cup brown sugar
2 ripe bananas, mashed
3/4 cup buttermilk
1/2 cup chocolate chips
1. Preheat oven to 350F. Grease 9×5 loaf pan and place on an insulated baking sheet.
2. Sift together flour, cocoa, powder, salt, and soda.
3. In a large bowl, beat butter at medium speed for 1 minute. Add both sugars and beat another 2 minutes. Add eggs, one at a time, beating for a minute after each addition. Reduce speed to low and beat in bananas. Add dry ingredients in 3 additions, mixing only until they disappear into batter. Add buttermilk, mixing until incorporated. Stir in chocolate chips. Pour into pan.
4. Bake for 30 minutes. Cover with foil. Bake for another 40-45 minutes or until toothpick comes out clean. Let cool for 20 minutes before removing from pan. Then let cool to room temperature.
Source: Baking: From My Home To Yours, 2006 p.46