Monday, May 24, 2010

FAIL--cupboard cleaning recipe #4: double chocolate banana bread...

amendment: this recipe simply does not work.  i tried it again, following the directions, and i still ended up with extremely mushy bread (i even almost burnt it because i forgot about it in the oven).  sad, sad.  i think there's just too much liquid---maybe halfing the sour cream and halfing the butter would fix it--but, frankly, i'm not up for a third go-around.  my apologies!
ah, the smell of rotting bananas.  if you don't bake with bananas, that thought probably turns your stomach. but to those of us who know the pure gold that comes with those growing black spots on an otherwise yellow fruit, it is the smell of goodness and hope.  well, at least of goodness.

i went on a search for a tasty banana bread recipe that was kinda dessert-y, but also used less oil than my current go-to banana bread.  i stumbled across this recipe and thought it was worth a shot.  it used sour cream and butter (rather than oil).

i deviated from the recipe in one way, and frankly, i regret it.  those of us who have made quick bread know that the #1 rule of quick breads is to mix just until incorporated for fear of making a stiff and dry bread.  i "knew better" than the recipe directions of mixing for 3 minutes in a kitchenaid (yes, the gasp of do-you-know-what-you're-doing hit me too when i read that)--but alas, the combination of bananas, sour cream, and butter are so moist that if you do as i did, and only stir until combined, your bread will be squatty and moist to the point of almost mushy.  so, i tip my hat to the exception of the rule and encourage you to follow the directions as originally written.

the bread has a great balance of banana and chocolate.  happy baking!

double chocolate banana bread
by alice at savory sweet life

makes two 9x5" loaves

2 sticks butter (1 cup)
1 cup sugar
2 eggs
4 large ripened bananas, mashed (or 5 small)
2 tsp vanilla
2 cups flour
2 tsp baking soda
4 Tbsp cocoa
1 cup sour cream
2 cups chocolate chips

preheat oven to 350-degrees.

cream butter and sugar together.  add egg, vanilla, sour cream, and bananas.  add baking soda, cocoa, and flour.  mix everything until well incorporated (about 3 minutes in a kitchenaid mixer).  stir in chocolate chips.

pour batter into two lightly greased 9x5" loaf pans.  bake 50-60 minutes.  allow to cool in pan approximately 10 minutes before turning out onto cooling rack to cool completely.

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