The Baking Illustrated Challenge: Banana Chocolate Bread


I do not normally make banana bread in our house. My husband is the designated person who makes banana, and zucchini bread. I was also a little worried about the bread sinking in the middle as it cooled, but Brian said that was normal. I loved the crunchy toasted walnuts and the occasional taste of chocolate. The only problem I have with baking bread is I forget that the bread is in the fridge to eat. I made the bread a while ago and the center of the bread is a little mushy which is a sign of something, but I am not sure what it means.

Cooking book: Baking Illustrated

Banana Bread

Variation

Banana-chocolate bread

Follow the recipe for Banana Bread, reducing the sugar to 10 T and mixing 2 1/2 ounces grated bitter sweet chocolate into the dry ingredients.

2 C all purpose flour, plus more for dusting teh pan

1 1/4 C walnuts, chopped coarse

3/4 C sugar

3/4 t baking soda

1/2 t salt

3 very ripe, soft, darkly speckled large bananas, mashed well

1/4 C plain yogurt

2 large eggs, beaten lightly

6 T unsalted butter, melted and cooled

1 t vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5 in loaf pan; dust with flour, tapping out excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5-10 minutes. Set aside to cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.

4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.  Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

 

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