Where did the summer go? Honestly? July and August felt like they went by as fast as how long it took me to type this sentence. Between everything that I had to get done and catching all the Pokemon (except for the reclusive snorlax) I didn’t have time to work on this blog. I’m excited to finally have a consistent work schedule and get back to writing, cooking and eating. To help me get back into the swing of things I created this Double Chocolate Banana Bread recipe.
I love the fall. Mostly because it means comfort food is popular again! I’m talking stews, soups, or any dish involving a potato. However, there is one dish that beats all; Banana Bread. I’m not sure why I associate banana bread with autumn. I think it had something to do with my Mom refusing to bake anything in the summer because it was so damn hot, and so their was an increase of baking in the house once Fall rolled around. It also could have been that because she didn’t have any kids running around the house she had time to. Or it was because she served it as an after school snack… Whatever the reason, banana bread, for me, is associated with the fall. Always has been and always will be. That’s why for the rest of September you’ll notice that it’s all about banana breads.
What is Banana bread? That’s a good question! I mean, everyone at some point or another, while stuffing their face has asked, “What the hell am I eating?” Banana Bread is in the family of breads known as Quick Breads. As the name implies, these tasty treats are quick to make compared to it’s nasty twin, yeast breads. Quick breads don’t require any fermentation because they are leavened by a chemical reaction . This is achieved through the use of baking soda (think of your grade 5 volcano science experiment) and baking powder, or a combination of the two. Because of this quick breads are tender, moist, and easy to make. The only tricky thing about them is that you don’t want to over mix the batter and develop the gluten in the flour. This is a common mistake and is easy to do. Unlike a yeast bread dough were you want to develop the gluten to have that nice texture. So how do you achieve the proper texture in this Double Chocolate Banana Bread Recipe? I’m glad you asked! The answer is called the Muffin Method. The muffin method is a mixing technique that avoids the development of gluten. Follow these easy steps and you’ll be on your way to Double Chocolate Banana Bread bliss.
The Muffin Method.
- Mix together all dry ingredients
- Mix together all wet ingredients, including the melted fat!
- Add the wet ingredients to the dry ingredients and mix until flour is just moistened. At this point the batter will be lumpy. Remember wet lumps are good, dry lumps are bad. (Say it with me)
- After mixing, place batter immediately into your desired greased baking apparatus (Bread pan, muffin tins) and bake!
Double Chocolate Banana Bread
3 Ripe Banana’s
1/2 Cup Coconut Oil
1 Egg Beaten
1 Teaspoon of Vanilla Extract
1 Cup Sugar
1 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
5 Tablespoons of Cocoa Powder
1/3 Cup Chocolate Chips
Preheat oven to 350ºF. Grease bread pan and set aside. In a medium sized mixing bowl mix together all the dry ingredients except for the sugar. (Flour, Cocoa Powder, Baking Soda and Salt) In a separate bowl mash up the ripe banana’s with a fork and mix in the coconut oil, egg, vanilla extract and sugar together until well combined. Pour the wet ingredients on top of the dry ingredients and begin to fold together with a spatula. Once all the dry ingredients are wet add in chocolate chips and fold them in. Pour batter into your greased bread pan and place in the oven. Bake for 50 minutes or until the bread is cooked through.