Michelle hasn’t been using as many bananas in making smoothies lately so she had a surfeit of ripe bananas in her freezer. I suggested a banana bread recipe I’d seen where the chef chopped a chocolate bar instead of using chocolate chips so there are small bits of shavings and larger, gooey chunks. She agreed and this is the converted recipe she made.
She made one double batch without pecans and one with as some of her holiday visitors have nut allergies. I’m taking one with nuts to my sister and keeping one for myself.
This is definitely a recipe you’ll want to double as there is chocolate banana goodness in every bite and it will disappear very fast.
Chocolate Chunk Banana Bread
1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 ¼ cup granulated sugar
4 bananas (ripe and mashed)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped into chunks
1 cup pecans, toasted and chopped (optional)
Preheat the oven to 350°F.
Sift the flour and baking powder into a large bowl. Mix the butter, sugar, banana, eggs, vanilla extract, chocolate chunks and chopped pecans in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to over mix.
Pour the batter into a lightly greased and floured, 8×5 loaf pan and bake for 1 hour 15 minutes. The bread is cooked when tested with a toothpick and it comes out clean.
Leave to cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Makes 8 to 10 slices.
Mouth Brothels 
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