Recipe: Choco-Chunky Banana Bread

CHOCO-CHUNKY BANANA BREAD
Makes 1 loaf

"A new twist on an old favorite."

6 ozs bittersweet chocolate, chopped for melting
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
Pinch of cloves
1 tsp 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 Tbs vegetable oil
1 large egg, at room temperature
1/2 cup chopped walnuts or pecans

Preheat to 350 degrees F. Butter and flour a 9x5x3-inch loaf pan, or spray with Pam.

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; set asisde.

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 until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.

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. Add the chopped nuts (if using), 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.