Thursday, August 26, 2010

Chocolate Banana Bread

i usually don't like making breads but i just got this clay bread pan from a patton & breznai estate sale and i was dying to try it.  i have nothing against breads, i just prefer a grab and go muffin.  i'd been wanting to try dorie greenspan's cocoa-nana bread recipe for a while now and when my bananas were looking less than ideal for eating, this seemed like a perfect opportunity.  if you haven't checked out baking: from my home to yours you really should.  dorie's recipes are always so delicious and relatively easy to make.  if you buy one baking book this year, let it be dorie's!

Cocoa-Nana Bread
Copied from eat me, delicious
2 cups all purpose flour (I used 272 g)
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped (or 1/2 cup store bought chocolate chips)

Center a rack in the oven and preheat the oven to 350F. Butter a 9x5 inch loaf pan and placed it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from overbaking.)

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled - it's okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only unilt they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes), or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the brad and unmolding it. Invert and cool to room temperature right side up. 

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