Throughout my childhood, my dad, one of the most hardworking and economical men I know, taught me that you should never, ever let food go to waste. There were often times that he practiced frugality in excess, such as when he would routinely try to cut off the one moldy spot on a block of cheese or slice of bread saying it was perfectly fine now that it no longer contained its moldy spot (which, by the way, was definitely NOT ok with Mom). However, in general, through Dad’s thriftiness, I learned the value of being prudent and non-wasteful with the food I purchase. This brings me to the topic of the day: banana bread.
I’ve blogged about it before, you’ve seen it on the insta, and you probably already know that chocolate chip banana bread is one of my favorite and most popular recipes among my family and friends. Hopefully, you also already know that banana bread requires bananas that are extremely ripe. I’m one to prefer eating bananas that are speckled to the point where most people would stay away from them in the first place. But when it comes to banana bread, I always seek out the bananas that are so brown they look like they should be tossed. Thank you Dad, for teaching me that almost anything old can and should be put to good use! Why would I ever get rid of solidly brown bananas when they are the perfect level of ripeness to bring out that sweet and mellow banana bread taste? Discarding past-their-prime bananas in my kitchen is basically blasphemy.
So you’ve gotten your coffee-colored bananas together and you’re ready to make this classic quick-bread to enjoy for breakfast all week long. Well, I have a little twist for you. We’re not just talking regular chocolate-chip banana bread here. Today, we are going to amp up the chocolate. We’re surpassing double chocolate banana bread and heading straight to triple chocolate territory.
“How will I ever get away with eating triple chocolate banana bread for breakfast?!” you’re probably thinking. “Most certainly that kind of indulgence should be eaten for dessert!”
Well, if you know me, the amount of chocolate in a food literally has no impact on what meal I will eat said food for. I don’t even believe that there is such thing as a breakfast food with too much chocolate. I do believe that we should have something to look forward to in the morning after waking up way too early for any sane human and before heading off to our glorious day jobs. If that “something” takes the form of Triple Chocolate Banana Bread, so sue me. Have fun eating your yogurt and oatmeal. Not that there’s anything wrong with yogurt and oatmeal considering I eat that for breakfast almost every other day of the week. But, when Triple Chocolate Banana Bread is an option, I think we all know what the clear breakfast choice is.
Moist, chocolaty banana bread with chocolate chips in every bite, drizzled with chocolate ganache for that extra dose of heaven will be your choice of morning meal every day until it’s gone. And if you can’t justify eating it first thing in the morning because it’s “too chocolaty”, I’m just going to feel sorry that you’re living your life by socially-constructed rules that say we shouldn’t eat overly glutinous foods first thing in the morning. Because in my book, when it comes to chocolate (or double or triple chocolate), there are no rules. Just expanding waistlines.
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup butter, melted and cooled
- 2 large eggs
- 1 cup packed brown sugar
- 2 tsp vanilla
- 1 cup mashed bananas (usually this is 2-3 medium or large bananas)
- 2 Tbsp milk (any kind will work)
- 1 1/2 cups chocolate chips, plus some extra for the top
- 2 oz semi-sweet chocolate chips
- 1/4 cup heavy cream
- Preheat your oven to 350°F and grease a 9x5 loaf pan with cooking spray. Set aside.
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt.
- In the bowl of an electric mixer, beat together the melted butter, sugar, eggs and vanilla until well-combined. Stir in the milk and the mashed bananas, using a rubber spatula to scrape down the sides as you mix. Fold in the flour mixture, little by little, with your mixer on medium speed. Fold in the chocolate chips with a rubber spatula.
- Pour the batter into the prepared loaf pan. Sprinkle remaining chocolate chips over the top of the load, and put the pan in the oven for 45-55 minutes. At 40 minutes, check to see if the top of the loaf is overly browned. If so, place a loose tent of foil over the top. The loaf is ready when a toothpick inserted into the middle comes out clean.
- To make the chocolate ganache, heat the heavy cream in a sauce pan until close to boiling. Remove from the heat and add in the chocolate chips, whisking the mixture to melt the chocolate. Pour the ganance into a piping bag or small ziplock bag with the corner snipped off, and drizzle the ganache over the top of the banana bread.
- Allow the banana bread to cool in the pan completely, at least 45 minutes, before cutting.