Aug 20 2010

Chocolate for Breakfast

Published by at 1:25 pm under Brunch,Dessert

I can remember my mother making “banana nut bread” back when I was wearing school uniforms, and she almost always has some on the counter when I go home today. To me, it’s always symbolized southern hospitality — something to give as a gift to a friend or teacher, or something just to have around in case someone stops by. It’s 2010, so in real life no one ever does that without calling, but the sentiment is still nice.

When I was little her recipe featured pecans and nutmeg (I think; I’m relying on taste bud memories here). But in recent memory she’s been making one from a cookbook called Tables of Content, by the Birmingham, Alabama Junior League, called Favorite Banana Bread.

I have the book, too, so I decided to make a version of my own based on a family tradition. I feel a little better about it since it’s made with whole wheat flour, which amazingly my assistant approves of. The wheat gives the bread a natural nutty flavor that’s welcome, since I don’t put any real nuts in mine (the crunch interrupts the cake-y texture).

My mom would never taint her (sort of) perfectly healthy banana bread with chocolate, but my assistant has been begging me for a chocolate chip banana bread for the past two years. So I obliged, and I admit I’m a convert. Sometimes chocolate for breakfast is a very good decision.

Chocolate Chip Banana Bread

Adapted from Favorite Banana Bread in Tables of Content

Ingredients (Makes 1 loaf):

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 stick butter, softened

1/2 cup sugar

1/4 cup thick Greek yogurt (I used Fage 0%)

1 egg

2 very ripe bananas, mashed

1 tsp. vanilla

1/2 tsp. cinnamon

1/3 cup chocolate chips (milk or dark, whichever you prefer)

Preheat oven to 350 degrees.

Combine flour, baking powder and salt in a small bowl, and mix together.

In a larger bowl, use an electric mixer to beat together the butter and sugar for about 2 minutes. Add in yogurt, egg, mashed bananas, vanilla and cinnamon and beat for another 2 minutes. Slowly add flour mixture into the batter, mixing as you pour. Stir in chocolate chips.

Grease a 8.5-inch by 4.5-inch bread loaf pan, and pour in batter. Use a fork or spoon to make sure it’s distributed evenly in the pan (so that the bread cooks evenly).

Bake for 45 minutes on 350 degrees.

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