This week’s TWD was chosen by Steph at Obsessed with Baking: cocoa-nana bread! This one caused quite a stir over on the P&Q’s at the TWD site (apparently people don’t like bananas and chocolate together) and there were a number of unfavorable reviews being shared on Twitter as well. The recipe was quick to whip up, though, and I had all the ingredients on hand, so it was an easy decision to give it a try.
The recipe calls for baking this bread in a loaf pan, but for two main reasons I didn’t go in that direction. First, quick breads take a long time to bake – this one was between 70 and 75 minutes – and I’m impatient. Also, I really wanted to halve the recipe and didn’t want to make mini loafs. Instead, I made muffins, which would be really easy to share with my neighbor. A half recipe yielded 10 muffins and mine baked in about 20 minutes. I wish Dorie had provided a more specific measurement for the bananas (the recipe calls for “2 ripe bananas”) because I think they’re important to the moistness of the end result. My bananas were on the small side, so even though I halved the recipe I still used 2 bananas.
I was expecting the worst, but I actually liked these muffins! They had a lot of chocolate flavor, especially with the addition of the chocolate chips, while the banana flavor was quite subtle. The crumb was tight and the muffins were dense, but not dry. I probably won’t be rushing to make these again but they do make for an occasional treat and anything that helps you justify eating chocolate for breakfast is ok in my book!