Baked goods remind me of the holidays. At Christmas, my mom bakes dozens and dozens of cookies. Ricotta, oatmeal, sugar, butter, and of course the ever loved chocolate chip. She also makes stombolis and spinach pies. Despite the hundreds of perfectly delicious baked goods I’ve personally seen her produce, she still insists on the fact that she “can’t bake.”
She can cook, she says, but she can’t bake.
I can attest to the fact that she can do both (really, really well).
I don’t bake much. I find the exactness of it very intimidating.
1 teaspoon, 3/4 cup.
I’m more of a pinch, dash, and handful kinda girl. But while cooking is an art (lending itself well to trial, error, and still being able to make it work), baking is a science. Precise measurements. Exact degrees.
I’ve done a lot of baking that has turned out terribly. Something out of a gluten-free, low-fat cookbook nightmare. I try to tweak certain recipes to make them fit my lifestyle and they turn to cardboard.
I’m proud to tell you that this time turned out well (really, really well).
When I took this double chocolate chunk banana bread out of the oven I was skeptical. I thought it might be a bit dry (replacing regular flour with oat flour can do this to a baked good). I didn’t know if it would be sweet enough, or what if it was too sweet? The part of baking that makes me most anxious is the fact that you can’t taste-test until after everything is completely finished (and cooled…ugh).
I cut a sliver for a small taste. The end piece–still warm and soft. The first thing I saw was the ooey-gooey-melty chocolate chips peeking through the crumbs. I noticed how the bread looks almost fudgey, instead of dry and cakey. I took my first bite and knew I hit the bullseye with this one.
A perfect baking moment.
Twenty-four hours later and my double chocolate chunk banana bread is half gone. A sad realization that I must make more…fast.
Do I feel guilty about how quickly I’m going through this bread? Not at all.
Sweet, moist, and decadently chocolately, eat this for breakfast or dessert. It works for both meals, believe me.
Double Chocolate Chunk Banana Bread
Recipe adapted from Smitten Kitchen.
Yield: 1 loaf
- 3 medium-to-large very ripe bananas
- 1/2 cup grass-fed, organic butter, melted
- 3/4 cup brown sugar (or the equivalent of Spenda brown sugar, which is what I used))
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda (use 2.5 teaspoons if using oat flour instead of APF)
- 1/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup all-purpose flour (or 1 cup oat flour)
- 1/2 cup Dutch-process cocoa powder
- 1/4 cup semisweet chocolate chunks or chips
- Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
- Mash bananas in the bottom of a large bowl.
- Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a separate bowl, then combine dry and wet ingredients with a spoon.
- Stir in chocolate chunks or chips.
- Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.)
- Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.