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Chocolate Banana Bread - Cooking with Tami
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Chocolate Banana Bread

I found it easier to grate the chocolate in the food processor than the hand grater.  I also sometimes substitute a bag of mini chocolate chips for the grated chocolate if you like a real "chocolatey" taste!
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Course: Bread
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 10 Tablespoons granulated sugar
  • 2 ½ oz. bittersweet chocolate grated
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe, dark speckled large bananas mashed
  • ¼ cup plain yogurt
  • 2 large eggs lightly beaten
  • 6 Tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract

Method
 

  1. Adjust the oven rack to the lower-middle position and preheat the oven to 350°.       
  2. Grease the bottom and sides of a 9" x 5" loaf pan, dust with flour, tapping out the excess.
  3. Whisk the flour, sugar, chocolate, baking soda, and salt 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.
  5. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.
  6. Scrape the batter into the prepared loaf pan.
  7. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55-60 minutes.  Cool in pan for 5 minutes, then transfer to a wire rack.
  8. Serve warm or at room temperature.  (The bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.) 

Notes

Recipe from Baking Illustrated Cookbook.