So apparently the hubster
lost a bet at work is supposed to bring in something he baked so excited about the blog that he wants to make chocolate banana bread for you. This recipe is so popular that there was a time when he would buy bananas, hide them for a week so that they’d turn brown, and then leave them out so I would find them knowing that I couldn’t just throw away perfectly good yet overly ripe bananas…. So I give you chocolate-banana-bread-so-easy-even a monkey my-husband-can-make-it. This recipe started out as a regular old banana bread recipe on the side of a flour bag. Truthfully, it’s been so long I don’t even remember what brand of flour it was. It’s been tweaked over the years to the point where it’s pretty much foolproof. There’s just enough banana to give it that fruity banana-y flavor and aroma without being too mushy and I’ve cut back on the oil so that there’s just enough to make it moist but not so much that it’s dense with no fluffiness. And since there’s nothing that doesn’t taste better with chocolate, I’ve decreased the sugar and added semisweet chocolate. Previous incarnations involved bittersweet chocolate chunks but while it does up the chooooocolate factor, the texture is almost stiff and waxy compared to the moist fluffy “bread” as opposed to the semisweet chocolate which stays semi-solid giving you gooey, melty pools of chocolate with every bite.
Now back to that bet. As part of his
humble pie wager, dear hubby has to make something all by his lonesome with no assistance from moi. I did remind his minions of the terribly apt phrase, “You’re only hurting yourselves,” as the threat of candy corn-broccoli muffins could easily become a reality and so they allowed that he could use one of my recipes 😉
2 c all-purpose flour (you may want extra to make up for the half cup strewn across the counter)
1 1/2 t baking powder
1 tsp baking soda
1/4 tsp salt
4 large over-ripe bananas (soft & brown, the scarier looking the better)
2/3 c sugar (where’s the 2/3 measuring cup??)
1/2 c vegetable oil
2 large eggs
2 tsp vanilla extract
1 c (8 oz) semi-sweet chocolate chips (allow 1/4 c extra for the baker’s tithe, 1 for me: 4 for you)
Preheat oven to 350F. If not using a floppy rubbery [silicone!] bread pan grease and flour a metal bread pan [9 x 5 inch] or a square [8 x 8 inch] baking pan.
In something larger than a rice bowl but smaller than a pot [medium-sized mixing bowl!] whisk together flour, baking powder, baking soda, and salt. Put somewhere you can find it.
In a large [mixing!] bowl (s)mash bananas and stir in sugar, vegetable oil, and eggs. Ignore the sticky sugary trails tracking the 11 inches between the sugar jar to mixing bowl. Mix in vanilla. Stir in floury dry stuff till no big patches of white are left. Banana lumps are okay! Mix in chocolate chips. Pour into [no, no, not around!!] bread pan and bake till the pokey thing [cake tester or wooden toothpick] comes out clean ~40-55 minutes. In a silicone bread pan with convection it takes 40 minutes. Serves 10-12.
[Studiously avoid looking at the huge drifts of flour and sticky crusts of sugar trailed all over
my clean kitchen counter and pour yourself a stiff shot of whiskey milk cuz mission accomplished and there’s nothing hinky about bribing the lab minions into throwing any upcoming wagers…. Sigh.]