I am contemplating weather or not to tell you the truth, do you want to know the truth about this banana bread? The thing about blogging is that you can lie with both your words, and your pictures. But, I am an honest kind of person, I will tell you the real story of this recipe. I forgot the sugar. It wasn’t intentional, I’m not on some health kick (at least, not at the moment). I wasn’t going to tell you, I was going to fake it, and make you think I am that cool, but it’s good to tell the truth and get that off my chest.
At least I remembered the flour. I make these kind of mistakes way too often, and why when I forget an ingredient is it something curtail like, flour, sugar, or baking powder?
But really, you won’t miss the 1 cup of sugar that I was originally going to add to this bread. The bananas have enough sugar content to make up for it. I wish I had some Nutella to smear on a warm slice, luckily, I was out. Butter and honey is pretty wonderful as well.
Dark chocolate chunks are mixed into a moist crumbed bread. Warm with butter, or the next morning for breakfast with peanut butter is drool-worthy.
If you must add sugar, add 1 cup in the banana/butter mixture, and increase the baking time 15 minutes. But don’t do it, it’s not worth it.
(I know, 2 banana posts in a week, get over it.)
Adapted from, Bill Granger’s Choc Banana Bread
a heavy 1/2 cup butter, softened
4 ripe bananas
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
a pinch kosher salt
1 cup chopped dark chocolate
Mash the bananas in your mixer. Add the vanilla, eggs, and butter, mix until well blended.
In a small mixing bowl mix the flour, baking powder, and salt. Add the flour mixture to the banana mixture, mix until just combine. Do not over mix.
Pour the batter into a greased 4×9 loaf pan. Bake for about 1 hour, or until a toothpick inserts and comes out clean.