Chocolate Banana Bread Bars
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 4th 2018 edition. By: Blaise Doubman
A New Take on Banana Bread…
I love banana bread and I have experimented with countless recipes over the years. There has been banana bread with nuts, without nuts, with sour cream, with extra butter, melted butter, softened butter, a combination of butter and vegetable shortening, brown butter banana bread, banana bread with raisins and even a banana bread made with a yellow cake mix. If you think that is a lot, consider the fifty other versions I have tried but did not want to mention in fear of readership boredom and lack of room. Seriously though banana bread, to me, always needed something extra. No, not cinnamon and no, not extra bananas, that only makes the finished loaf tough in the end, I have tried it! I have always thought it was missing… chocolate!
Chocolate! Yes, chocolate. I am a registered chocoholic and proud of it. Anything and everything, to me, is better with chocolate and this recipe is no exception! It took a few rounds in the kitchen with this recipe before it was perfect but the finished result was well worth the extra time and extra work. My taste testers, shout out to Tiffany at Glen Oaks, loved this so much that they encouraged me to bring it again – that next day! Ha! The bread is baked in an untraditional way, in a 9×13-inch baking pan, but does so because you cut this bread into bars! The combination of the moist flavorful banana bread with the chocolate version is pure and utter heaven for banana and chocolate lovers! I highly recommend you stir up a batch of these!
Chocolate Banana Bread Bars
These really stretch when it comes to cutting serving sizes, so cut the bars small and serve for a large gathering! If you want to freeze the leftover bars, do so by wrapping tightly in plastic wrap, then aluminum foil before placing into a freezer safe zipper bag. Once frozen, bring to room temperature over night to gently thaw before eating.
1 stick unsalted butter, soft
1 cup white granulated sugar
4 large bananas, peeled and mashed
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup unsweetened cocoa powder
Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with a non-stick spray containing flour.
Beat together the soft unsalted butter with the white granulated sugar until light in color and fluffy in texture. Add in the prepared bananas, large egg and pure vanilla extract. Beat well.
Finally, fold in the white all-purpose flour, baking powder, baking soda and salt.
Measure out a little less than 2 cups of this mixture and drop by large spoonful’s erratically around the inside of the prepared pan.
Add the unsweetened cocoa powder to the remainder of the batter in the bowl and beat well.
Place the now chocolate banana batter in spoonful’s around the batter that has already been placed in the pan. Do not worry about being neat with this. You will see why in a minute.
Now, with the back of a spoon, carefully spread out all of the dollops so that they gently form together and come together into one large even batter service. Next, take a knife and gently swirl the batter together making a marble effect on the top.
Place in preheated oven for exactly 25 minutes.
Remove and allow to cool slightly before cutting, serving and enjoying.
Ask and Answer: I heard from so many of you with my previous column of my chocolate mayonnaise cake and I love and appreciate your feedback! To answer a few of your questions, yes you can use water instead of the coffee, yes you can make the cake in 2 9-inch circle cake pans, the baking time will not change and you may frost the cake with whatever frosting you desire, or simply sprinkle over some powdered sugar and serve alongside a bowl of fruit. I loved hearing your memories of growing up with a cake very similar to mine in your household.