Some people think that the combination of chocolate and banana is anything but a harmonious marriage of flavors. Me, on the other hand, I completely disagree.
Chocolate and banana can be just as much a match made in heaven as peanut butter and jelly, given the right recipe. And this one was a good one! The chocolate flavor was really pronounced and the banana flavor was a welcomed afterthought. The texture and tight crumb was more reminiscent of a moist cake than a bread, but you won’t hear any complaints from me.
Unlike Dorie, I don’t need to have chocolate be socially accepted as a breakfast food. I accept it, as do all of my taste-testers 😉
I followed the recipe only changing one thing: I subbed 1/4 cup of the cocoa powder for King Arthur Flour’s Black Cocoa. The black cocoa adds an entirely different depth of flavor to your chocolate goods and gives it a deep, dark, delicious chocolate color. OH and I baked it in a bundt pan instead of a loaf pan.
If you are finicky about banana in your chocolate, I bet that you could swap unsweetened applesauce or any mashed fruit, shredded zucchini, greek yogurt or sour cream for the bananas.
The only things I would do differently next time is to REMEBER TO DUST IT WITH POWDERED SUGAR (I always seem to forget, dangit.) And… mash the bananas right before they have to go into the batter. Have you ever looked at mashed bananas that have been sitting out on the counter for 15 minutes? Ick.
A big thank you to Steph, my fellow Twi-Hard, of Obsessed With Baking for choosing this recipe! Head on over to her beautiful and rather helpful blog for the recipe and be sure to check out the other bakers’ reviews of this recipe.