Ingredients
- 6 ounces bittersweet chocolate, chopped for melting
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1 teaspoon pure vanilla extract
- 3 cups ripe bananas, diced (about 4 bananas)
- 1/3 cup buttermilk, at room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 tablespoons vegetable oil
- 1 large egg, at room temperature
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.
Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm.
Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.
Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.
While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas. Gently swirl the melted chocolate into the batter so that it has a marbled effect. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing.
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By chia_girl
on November 20, 2012
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This recipe was AWESOME!!!! I totally finished this recipe quick since I used my Pogo Whisk from Joseph Enterprises. It is super fast and clean, didn't make a mess like the conventional whisks... I highly recommend specially if you use a Pogo Whisk
By christinemm99
on February 13, 2012
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I've been making this for about two years and it is a family favorite. Everyone who tries it loves it. I make it with some substitutions:
1. I use 70% bittersweet chocolate chips (Ghiradelli brand as it is richer than semi-sweet.
2. I never have buttermilk on hand so use 1% milk with 1 tsp white vinegar, let it sit a few minutes and it turns into a buttermilk substitute.
3. I use the microwave slowly and gently to melt the chocolate chips. Time will vary based on your microwave so I won't share details.
4. I omit the ground cloves as our family hates the taste of cloves in baked goods.
5. Cook time: I thought my oven was to blame, I have had to go 55 or 60 minutes to get it firm in the very center of the loaf.
YUM! Thanks so much for this recipe!
By supernan
Sacramento
on September 17, 2011
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This is one of the worst recipes I've ever made. Not one good thing to say about it! Just horrible! Don't even waste your time with this one!
Read all 52 reviews