Chocolate Chip Banana Bread
Author: 
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 4 miniature loaves
 
Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 stick (8 Tablespoons) unsalted butter, at room temperature
  • ¾ cup sugar
  • ½ cup (packed) light brown sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • ¾ cup buttermilk
  • 3 ounces bittersweet chocolate, coarsely chopped
Instructions
  1. Center a rack in the oven and preheat the oven to 350 degrees F. Place four 6.5" x 2.5" paper loaf pans atop a two regular baking sheets, stacked. The extra insulation will keep the bottom of the bread from over baking.
  2. Sift together the flour, cocoa, baking powder, salt and baking soda.  With a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute until soft. Add the sugars and beat for 2 minutes more.
  3. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until they disappear into the batter.
  4. Still on low sweep, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape batter into prepared pans. Bake for 30 minutes.
  5. Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 10-15 minutes or until a thin knife inserted into the center comes out clean. Let cool on a wire rack for 15-20 minutes before removing from the pan.
Recipe by In Good Taste at http://ingoodtaste.kitchen/two-miniature-quick-breads/