I know I was just extolling the virtues of fresh fruit smoothies for breakfast, but let’s be real: sometimes it’s a snowy Saturday, and you wake up & decide to keep on wearin’ the same yoga pants you slept in, you turn up your playlist, and you decide it’s time to bake something. Something with chocolate.
Dorie Greenspan has yet to let me down, so I decided to entrust the bananas I’ve been squish-ifying all week to one of her recipes. This coco-nana bread is, I suppose, meant for breakfast, but it’s so ridiculously delicious and chocolatey, I feel it would be a shame to relegate it to a morning-only treat. I highly recommend you bake some at any time of day, and eat it in your pajama pants while watching bad tv. It’s Saturday, after all.
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 2 very ripe bananas
- 3/4 cup buttermilk
- 1/2 cup chocolate chips
- In a large bowl, whisk together flour, baking powder, cocoa powder, and salt
- In a separate bowl, beat butter and sugars until combined
- Beat bananas and eggs into sugar mixture
- Pour about half of the flour mixture into the banana mixture, and beat until combined
- Pour in butter milk, and beat until combined
- Pour in the rest of the flour mixture, beat until just combined – do not over mix. Stir in chocolate chips
- Pour into prepared loaf pan. Place loaf pan on top of cookie sheet, tent with foil, and bake at 350 for 30 minutes. Remove foil and bake for another 40 minutes, until a toothpick inserted in the middle comes out clean.