I know it sounds cliché, but this summer is passing at ridiculous speed.
I want to have time to blog, but I don’t. In fact, I barely even find the time to cook lately. I’m blaming the kids (partly because it’s the easy thing to do. Ha!). Even though they sleep late, giving the illusion that the days are unfolding at a lazy pace, once they are up…BOOM! Between the endless stream of snacking, dirty dishes, teenage hangs, and driving (oh…and one is practicing for her driving test), the time for planning, blogging, and setting up photo shots is reduced to just about nothing.
Once I spied the four over-ripening bananas in the basket, I had this bread in the back of my brain. I somehow managed to throw it together on a day when I worked an unscheduled day on the farm (even though I wasn’t feeling all too well), immediately followed by filling an emergency babysitting need for my daughter.
Summer, you are my favorite time of year. Please slow down so we can cuddle a bit.
- 4 large ripe bananas
- 1/2 cup butter, softened
- 3/4 cup sucanat sugar (or packed light brown sugar)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cup unbleached flour
- 1/2 cup unsweetened dutch-process cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup dark chocolate chips
- 1/2 cup cocoa nibs
Preheat oven to 350 degrees. Grease a 9-inch loaf pan.
In a medium bowl, mash 3 of the bananas until chunky smooth.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl (such as a stand mixer), cream the butter with the sugar until fluffy. Beat in the eggs, one at a time, mixing well between additions.
Beat in the vanilla extract and mashed bananas until incorporated.
Add the flour mixture while mixing, alternating with the milk, until the flour and milk are completely mixed in.
Fold in the chocolate chips.
Spread the mixture evenly into the prepared pan. Slice the remaining banana lengthwise and press into the top of the batter (such as in the photo).
Sprinkle top with cocoa nibs.
Bake in preheated oven 45-55 minutes, or until a toothpick inserted in center comes out clean.