Are we still baking bread? Yes? Good. I am, too. I keep finding little bright
spots in this pandemic, and one is the return of bread. It never fell out of
favor our house, but it sure makes my heart happy that people are turning back
to its goodness. It is the ultimate comfort food.
This bread is decadent. Bordering on cake. Rich. Chocolatey. Soft and sweet.
In other words, SO GOOD.
I've developed a love affair with dates...dates as in Medjool dates. Please
tell me you've had a chance to try
these date squares. Since dates are sweet and sticky, I thought they'd be a perfect way to add
sweetness and moisture to banana bread. Adding the dates to the mix enabled me
to reduce a bit of the added sugar in the bread without losing
sweetness.
I love using instant espresso powder to boost the chocolate flavor. If you don't have it, don't worry...leave it
out. I do recommend picking up a bottle. It lasts for ages and can be added to
any chocolate dessert to bring out the chocolate. Obviously, it's also great
in coffee-flavored desserts. What I'm saying is, you won't be sorry to pick up
a jar.
Served warm or at room temperature, this bread is a treat for breakfast or a
snack. We scarfed it all up in just a couple of days.
Chocolate Banana Date Bread
1 cup unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups mashed ripe bananas
1/3 cup chopped Medjool dates
4 tablespoons salted butter, melted
1/4 cup vegetable oil
2/3 cup packed light brown sugar
1 egg, room temperature and lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
1 cup semisweet chocolate chips, divided
Whisk the flour, cocoa, baking soda, and salt together. In a large bowl, beat
the banana, dates, melted butter, oil, sugar, and egg together. Stir the
vanilla with the espresso powder to combine. Beat into the mix. Stir in the
flour/cocoa mixture just until combined. Fold in 3/4 chocolate chips.
Pour into the prepared pan, smoothing the top. Sprinkle remaining chips on
top. Bake for 55 - 65 minutes until done.
Cool in the pan for 15 minutes, then use the parchment to carefully lift the
bread out of the pan. Continue cooling on a wire rack. Serve warm or at room
temperature.
*adapted from
Two Peas and Their Pod Cookbook, chocolate banana bread
This is your new favorite banana bread, my friends.
