13 September 2009

Chocolate banana bread with walnuts

This is a fairly easy recipe and as you can see, more than half the loaf was gone between 5 people at the end of the evening. And it is an easy way to use up overripe bananas.

Source: Adapted from Kevin's recipe from one of those vintage cookbooks in binders that look like family heirlooms :) and borrowed wisdom from America's Test Kitchen Family cookbook.

Makes 1 loaf

2 very ripe bananas
2 cups all-purpose flour
1/2 cup chopped walnuts
1/4 cups choclate bits, shavings or small cubes - whatever is easiest to do
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup plain yogurt
1 tsp vanilla extract
3 tbsps unsalted butter, softened
2 large eggs

Adjust oven rack in the middle position and preheat the oven to 350 deg.

Mix flour, baking powder, baking soda, salt and 1/4 cup of the sugar together. In a seperate bowl mash bananas with yogurt and vanilla. Beat the remaining 1/2 cup of sugar and butter together in a large bowl using a electric mixer on medium speed until mixed. Beat in eggs one at a time until combined.

Reduce the speed to low, slowly mix in 1/3 of the flour mixture followed by 1/3 of the banana mixture. Repeat until all is combined. Don't overmix - the batter will be chunky. Pour the batter into a well greased 9-inch loaf pan. Sprinkle the top with choclate shavings and use a scrapper to smoothen the top. Sprinkle walnuts on the top.

Bake for about 55-60 mins until the golden brown and inserted toothpick comes out with just a few crumbs.


Mekhala said...

Did this turn out better than that other banana bread recipe you had given me? I LOVE that one...

Safiya said...

This did -- using yogurt kept the cake moist and balanced the overripe banana flavor quite well.