I am a crazed collector of recipes that I never get around to trying and I have saved this recipe for quite sometime from a Cooking Pleasures magazine (originally from Tyler’s Ultimate). I broke from the mold today and I may never make regular banana bread again. It is heavenly. I love bananas and chocolate in my ice cream, so why wouldn’t I love this? I’m telling you that you’ve got to try it next time you have some really ripe bananas. Whenever I have ripe bananas and no time to bake, I peel them and put them in a freezer bag until I do. I would tell you more but I can’t stop eating this moist, delicious chocolate-banana bread!
Tyler Florence’s Chocolate-Banana Bread
2 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
4 oz. bittersweet chocolate, melted
1 1/3 cups mashed very ripe bananas (about 3 bananas)
1 teaspoon vanilla extract
Heat oven to 350 degrees. Butter 9×5-inch loaf pan. Whisk flour, sugar, cocoa, baking powder and salt in large bowl.
Beat butter, in large bowl at medium speed until lightened. Beat in chocolate, eggs, bananas and vanilla at low speed. Stir in flour mixture, just until combined. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out almost clean. Cool on wore rack 15 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar before serving.