banana bread and chocolate banana bread

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Banana Bread

(from Something Warm from the Oven by Eileen Goudge)

2 large eggs, at room temperature

1/2 cup vegetable oil or coconut oil

1 cup Sucanat, turbinado, or Demerara sugar

1 teaspoon vanilla extract

3 very ripe bananas (skin should be generously flecked)

1 1/4 cups all-purpose flour

1 teaspoon baking soda

pinch of salt

1/2 cup coarsely chopped walnuts or pecans (optional)

1. Preheat oven to 350*F. Grease one 8 1/2 x 41/2 inch loaf pan, or three 3 x 6 1/2 inch loaf pans.
2. Place the eggs, oil, Sucanat, and vanilla in a large bowl and blend with an electric mixer on low speed for 3 minutes. In a shallow bowl (like a soup bowl), mash the bananas with a fork. Add to the batter and blend well.
3. Combine the flour, baking soda, and salt. Add to the wet mixture and blend until smooth, about 1 minute. Stir in the nuts, if using. 
4. Scrape into the pan(s), and bake in the oven for 45 to 50 minutes (25 to 30 minutes for small loaves), until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, cover it lightly with aluminum foil for the last 10 minutes or so of baking. Let cool for 5 minutes, then remove from the pan(s) and place on a wire rack. Serve warm or at room temperature. 

Note: This bread keeps well refrigerated (it's even better the next day!) 

for up to a week, tightly wrapped.

 
Chocolate Banana Bread

Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan

2 cups all-purpose flour

3/4 cup sugar

1/4 cup cocoa

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

4 ounces bittersweet chocolate, melted

2 large eggs

3 very ripe bananas

1 teaspoon vanilla extract

1. Preheat the oven to 350*F. Butter a 9 x 5 inch loaf pan. mix together the flour, sugar, cocoa powder, baking powder and salt in a large bowl. 
2. In another bowl, cream the butter until lightened, then beat in the melted chocolate, eggs, bananas and vanilla. 
3. Stir in the dry ingredients just until combined, do not over beat.
4. Pour the batter into the prepared loaf pan and bake until a toothpick stuck into the center of the bread comes out clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding. 

 

bon appetit!