Something strange happens to me whenever I want to make banana bread.
See, I’m a banana bread purist.
When it comes to eating banana bread, my favorite is just a classic banana-speckled loaf stuffed with walnuts. That’s it. Simple, good, no fussiness about it.
But whenever I have ripe bananas that are begging me to bake them up into a dense loaf of quick bread, I can’t ever just make the classic recipe.
I’d say that this is a problem, but it really isn’t. For some reason, thinking of fun new ways to make banana bread makes me really excited.
And while the classic recipe will always be my very favorite, trying new flavors and combinations makes for some fun experiments in the kitchen with really tasty outcomes.
I’ve been trying to wean myself off of bananas lately to make room for all the summer fruits coming my way, but last week, I found myself with 2 overly ripe bananas. These babies weren’t fit for eating on their own and they were about 2 hours from just being thrown in the trash.
I knew I had to make banana bread. But not any normal banana bread. And it couldn’t be my nutella-marbled banana bread since I had no nutella, either. I didn’t want peanut butter or dried fruit or nuts.
I wanted chocolate.
So chocolate it was.
I loved this bread even more than I thought I would. It was so fun to see the layers when I sliced into the warm bread and to smell the richness from the chocolate in the batter. But at it’s core, it was still just a great banana bread.
Simple, good, and not too fussy.
Just how I like it.
Double Decker Chocolate Banana Bread
- 3/4 cup buttermilk
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 Tbsp neutral oil or melted butter
- 2 bananas, mashed
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In large bowl, whisk the buttermilk, brown sugar, vanilla, and oil together.
Stir in the mashed bananas.
Mix the flours, baking powder, and baking soda into the buttermilk mixture.
Pour half of the batter into an oiled loaf pan.
Melt the chocolate chips in the microwave or over a double boiler until smooth and stir the melted chocolate into the second half of the batter.
Pour the chocolate-filled batter over the top of the batter in the pan and smooth out.
Bake at 350 for 50-55 minutes or until a toothpick comes out clean.