Chocolate Banana Bread
Chocolate Banana Bread is a delightful twist on traditional banana bread, combining the rich flavors of chocolate with the sweetness of ripe bananas. Its origins can be traced back to early 20th-century American baking, where home cooks sought to innovate classic recipes. This bread transcends cuisines, fitting into various culinary traditions, particularly American and modern gluten-free diets. It's commonly served as a breakfast option, dessert, or afternoon snack, offering a comforting indulgence for any occasion. The major ingredients include brown sugar, sorghum flour, tapioca flour, potato starch, cocoa powder, ripe bananas, yogurt, eggs, melted butter, and chocolate chips, all blended together to create a moist and flavorful loaf. The method involves mixing dry ingredients, pureeing bananas, combining wet and dry ingredients, folding in chocolate chips, and baking until firm and aromatic. The result is a moist, tender bread with a rich chocolate flavor and hints of banana sweetness, making it a delectable treat enjoyed by all.
- 1 cup Firmly Packed Brown Sugar
- ½ cups Sorghum Flour
- ½ cups Tapioca Flour
- ½ cups Potato Starch
- ½ cups Unsweetened Cocoa Powder
- 1¼ teaspoon Ground Cinnamon
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 3 Very Ripe Bananas
- ½ cups Plain Yogurt
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- ½ cups Unsalted Butter
- 1 cup Bittersweet or Semisweet Chocolate chips
- Starting Off
First, preheat oven to 350°F (180°C). Grab a 9-inch (23-cm) glass loaf pan and line it with parchment paper, letting it drape over the sides like a warm blanket on a chilly evening. Give the short sides with some butter or oil, ensuring nothing sticks.
- Mixing Magic
In a large mixing bowl, let's whisk together our enchanting mix of brown sugar, sorghum flour, tapioca flour, potato starch, cocoa powder, a whisper of cinnamon, xanthan gum, baking powder, baking soda, and a pinch of salt, creating a spellbinding dry mixture. Then, in the realm of your food processor, transform bananas into a smooth, creamy purée.
- Combining Forces
Pour this banana magic into a glass measuring cup, and then, like a potion master, add just enough yogurt to reach the mystical measure of 1¾ cups (14 fl oz /415 ml). Whisk in the eggs and a dash of vanilla to this concoction. Gently mix this wet mixture with the dry ingredients, stirring with a rubber spatula until they're blissfully united. With a tender fold, welcome the chocolate chips into this harmonious blend.
- Baking and Serving
Put this batter into your prepared pan, setting it into the oven to bake. Let it transform until it's firm to the touch and a sharp knife comes out clean from its heart, about 1 hour and 5 minutes. Once done, let it rest on a wire rack, still in its pan, for 10 minutes – just enough time to let it gather its thoughts. Carefully lift it out using the parchment paper as handles, and let it continue to cool on the rack, first with the parchment paper snug around its sides, then completely unwrapped after 20 minutes. Once completely cooled, wrap this treasure tightly in foil. You can cherish it in the fridge for up to 5 days or freeze to extend your enjoyment up to a month. When you're ready, slice it with a serrated knife, and serve it cold or let it come to room temperature, unfolding its flavors for you.
