Actually, it’s more like Banana-Chocolate Cake than bread since I don’t have a loaf pan. The recipe worked out pretty well even though I made a few adjustments. I reduced the amount of sugar by 2 Tablespoons, and I also cut the cooking time down to 45-47 minutes. Since my baking dish is wider and not as deep, cakes bake faster in it than they would in a loaf pan.
My banana-chocolate cake came out perfect. Not too wet, not too dry, and not overly sweet. Yum!
I followed the recipe from Cook’s Illustrated. I’ve mentioned before how much I love that publication. Seriously, they’re fantastic!
2 cups unbleached all-purpose flour
10 tablespoons granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
2 1/2 ounces bittersweet chocolate, grated (a heaping 1/2 cup)
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients and chocolate together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.