What more do I need to say other than chocolate, rum, and bananas? Ok maybe just a little bit more, but I’m sure you get the idea. I picked up some bananas the other day just for the purpose of making bread. I don’t like eating bananas when they are this ripe, but I love the flavor they provide to bread. I usually go with a good old fashion banana bread, but this week I had some extra chocolate lying around and figured I would use it up.
For those of you that don’t know, we have moved into our commercial kitchen this week. So I’m halfway out of the house, and halfway into the new kitchen/photo studio. Something as simple as banana bread was a bit of a challenge this week as my home studio/kitchen is almost empty and the commercial kitchen/photography studio is almost setup. Almost is the key word in that sentence. Trying to complete an entire project in one location is a bit of a precarious situation this week. But these bananas had about one more day in their life cycle and instead of wasting them, I just went for it.
This recipe is an adaption of chocolate banana bread by Smitten Kitten. It’s no secret; I’m getting to be known as the gal that likes to add liquor to her chocolate creations. So you guessed it. We have been working a lot with Treaty Oak Rum and it was a great fit for this bread. Not only did we get just a hint of the flavor in the bread, but this bread was so moist, I think it technically should be called a cake. And of course nothing would be complete without my favorite brand of chocolate, Valrhona. Any dark chocolate and your favorite rum brand will work for this recipe if you don’t have access to Valrhona or Treaty Oak, but I’m just saying, both of them make this a really nice product.
So if you are looking for something that is super easy to make, has delicious flavor, and is extremely moist this is a bread for you. Give it a try, we would love to hear how it worked for you.
- 3 large very ripe bananas
- 1/2 cup butter melted
- 1 ounce Rum
- 3/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup AP Flour
- 1/2 cup Dutch process cocoa powder
- 1 1/4 cup Valrhona Manjari chocolate, chopped
- Heat oven to 350°
- Spray a 9x5 inch loaf pan with nonstick baking spray.
- Mash bananas into the bottom of a large bowl. Whisk in melted butter, rum, brown sugar, egg and vanilla.
- Place baking soda, salt, flour and cocoa powder in a sifter and sift into wet ingredients. Stir with a spoon until combined.
- Add chocolate chunks and stir to blend.
- Pour into prepared pan and bake for 60 - 65 minutes, until a toothpick inserted into the center of cake comes out clean.
- Cool in pan for 15 minutes, then take out and place on a cooling rack.