Does anyone ever make banana bread on purpose?
I would honestly like to know the answer to this question. If I could have it my way, I would lock a hundred people in a room and force them to answer. They would be forced to smell cinnamon buns without being able to eat them until they spoke up.
It seems to me that banana bread often comes as a consequence to buying too many bananas, or letting them sit for too long without eating them. One morning, you wake up and notice those bananas over there are...well, going bananas. Time for banana bread!
If you agree with this, you'll also agree that's not really a bad thing at all. Banana bread is a wonderfully versatile creature: it can be enjoyed for breakfast, a snack or for dessert. Add chocolate to the mix and you've got yourself a pretty nice combination.
To take the banana bread experience to its fullest, I obviously only had one egg left. I started a scavenger hunt aroud my kitchen (which, I'll admit took about thrity seconds given its size) and got some ingredients together. Somehow, I ended up with banana bread.
The good part is that I ended up with banana bread everyone at work seemed to like. Thanks, bananas, for becoming so ripe all of a sudden!
Chocolate Banana Bread
makes one large loaf
2 c. all-purpose flour
1/3 c. brown sugar
1/4 c. granulated sugar
1/2 TS salt
1 TS baking soda
3 very ripe bananas, mashed
1/4 c. vegetable oil
1/2 c. sour cream, low or whole fat
1 TS vanilla extract
100g / 3.5 oz semisweet chocolate, melted and cooled
Preheat oven to 350°F / 180°C.
In a medium bowl, mix mashed bananas, sour cream, oil, vanilla and egg together.
In a large bowl, whisk flour, sugars, salt and baking soda together. Delicately incorporate wet ingredients into flour mixture. Stir until combined; do not overmix.
Pour into a greased or non-stick loaf pan.
Bake 40 minutes or until a knife inserted in the center of the loaf comes out clean. Invert onto a rack and let cool before slicing.