a simple yarn

I think banana bread has a bad reputation and I’m not sure why. It seems to be relegated to other unwanted, “we-couldn’t-eat-them-fast-enough-and-now-have-do-something-creative-with-them” foods….like zucchini (or corgettes if you live in Europe).

But I think this reputation is wholly undeserved. And I think I’ve found a recipe (with a secret ingredient) that will make the most skeptical and reluctant banana bread eater drool in anticipation! And what’s cool is that if you happen to have a banana that’s “past it,” you can pop it into a zip-lock plastic bag (skin and all) and put it into the freezer until you have enough bananas to make a decent batch. The banana skin will turn black and the inside will go gooey, once defrosted, but don’t be put off by the sight! Mushy overripe bananas are crucial to a good banana bread!

I found this recipe in a little Christmas baking book from a library sale…Maria Robbin’s Baking for Christmas. The recipe is written for US measurements, but if you live in Europe and would like a translation, let me know in the comments. One change I’ve made is to make muffins instead of a loaf, reducing the baking time to about 12-15 minutes. Muffins seem to work better in my household with small children!

Chocolate Chip Banana Loaf
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/4 pound) unsalted butter at room temperature
2/3 cup granulated sugar
2 large eggs
1 cup mashed ripe banana (about 3 bananas)
1 cup semi-sweet chocolate chips
1 tablespoon powdered instant coffee

Preheat oven to 375ºF. Prepare a loaf pan by spraying the inside with nonstick vegetable spray or coating with butter, then dusting with flour and knocking out the excess. (Or use paper baking cups for muffins)
In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, until completely blended. Reduce speed to low and alternately stir the flour and the mashed bananas into the mixture.
With a spatula, fold in the chocolate chips and the instant coffee. Pour the mixture into the prepared loaf pan. Put it in the oven and reduce the heat to 350ºF, and bake for 45-60 minutes, until a tester inserted into the centre of the loaf comes out clean. (Or 12-15 minutes for muffin-size)
Remove pan from oven and let cake cool in pan for 10 minutes before turning out onto a rack to cool. Wrap tightly in plastic wrap and store at room temperature for up to 5 days or up to 3 months in the freezer.

Well, I have to say that the chocolate chips are a wonderful addition, but I confess that it’s that hint of coffee that sets this recipe to singing! Yum!