Bananas were on sale at Walmart last week…so I bought about a dozen bananas…not knowing that there was already half a dozen at home…
So…there were three REALLY RIPE (BLACK) bananas…and I REALLY needed to use them…so…I researched for a banana bread recipe…but I wanted something that was different…and I came across this Cocoa-Nana Bread recipe…
I wanted to use all three bananas…so I had to alter the recipe a little bit…my recipe is as follows…
Cocoa-Nana Muffins
Adapted from Obsessed with Baking who adapted the recipe from Dorie Greenspan
3 Ripe Bananas
3 Cups All-Purpose Flour
1 1/2 Cups Cocoa Powder
3/4 tsp Salt
3/8 tsp Baking Soda
1 1/2 Sticks Unsalted Butter, Room Temperature
1 Cup Sugar
3/4 Cups Light Brown Sugar
3 Large Eggs
1 1/8 Cups Buttermilk
3/4 Cups Semi-Sweet Chocolate Chips
Preheat oven to 350.
Peel and mash bananas into a gooey mess.
Sift together the flour, cocoa, baking powder, salt and baking soda.
With the paddle attachment, use the stand mixer to beat the butter until softened. Beat in the white and brown sugars. Add the eggs one at a time.
Reduce speed to low and mix in banana goo. Add the dry ingredients in three additions, mixing until the powders become wet and disappear. Mix in buttermilk. Remove mixing bowl from mixer an stir in chocolate chips.
Fill batter into 20 muffin cups (see my picture) and bake in preheated oven for 35-40 minutes, until an inserted toothpick comes out clean.
I’ve never been a fan of banana breads…but this mixture of chocolate and bananas really appealed to me…so I decided to bake this. I first tried this after it has cooled down to room temperature, but it seemed a little dry. So, I heated it up in the microwave. It was a lot more moist when warm, but the banana flavor/aroma enhanced right away, which really didn’t float my boat.
So, my conclusion is that I don’t like banana bread…with or without chocolate. If I get good feedback from banana bread lovers, then I’ll probably make this again for them, but otherwise…goodbye recipe!
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