Some of you might recall I mentioned my aversion to bread. I’m not afraid of eating it. Not at all. Or inhaling it’s sweet, freshly baked smell.
It’s the yeast part I’m actually nervous about. I’ve never used yeast. Not once. It’s a little embarrassing really. Here I am out here on the interwebs claiming to be a baker of sorts and I have yet to tackle the most basic forms of baking. Bread is ancient. It’s tried, tested and trusted all over the world. It’s intimidating.
Something about the yeast. How you have to add it to warm water and let it…grow? Weird. Then I must knead this dough for…how long? No thanks. Then there’s this whole rising part. I mean, what will I do when faced with the inevitability of a hunk of dense, dark, heavy, short, rebellious, un-risen bread? I’ll cry, that’s what. I’m being a big baby, I know. I just hate failure. And failure in the kitchen just seems to hurt that much more.
I know it’s simple. I know it’s tasty. Why haven’t I made some? Bread. Mysterious bread. You know what the funny part is? I know that once I start making bread, once I leap over that baking hurdle and dive into the fantastic world of bread making, I know I’m going to love it. I won’t be able to get enough of it. I’ll eat bread morning, noon and night. Foccacia toast for breakfast, french bread paninis for lunch, pulled pork on pretzel rolls for dinner and cinnamon buns for dessert. Sounds pretty good right?
I’ll make some. Soon…ish.
In the mean time I made Double Chocolate Banana “Bread”. I always thought It was odd to call it bread when really it’s just cake in loaf form. I just like the irresistible alliteration of it. Banana Cake just sounds silly. This is practice for the big day I suppose. I can pretend it’s bread, but at least I don’t have to pretend it’s delicious.
Double Chocolate Banana Bread
Source: My own imagination.
1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp powder
1/4 cup cocoa powder
3 large bananas, mashed
3/4 cup granulated sugar
1 egg, slightly beaten
1/3 cup unsalted butter, melted
1 cup chocolate chips
Preheat the oven to 375 degrees and place a rack in the middle. Butter and flour a 9 inch loaf pan then set it aside.
Whisk together the flour, salt, baking soda, baking powder and cocoa powder in a small bowl.
In a larger bowl mash the bananas with a fork. Add the sugar, slightly beaten egg and melted butter then combine.
Add the dry ingredients to the wet ingredients and stir it all with the fork until it’s just moistened then lightly mix in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake it for 30 – 40 minutes until a toothpick inserted into the middle comes out clean. Let it cool in the pan for about 5 – 10 minutes before flipping it out upside down on a plate then flip it again so it right side up on a cooling rack. Slice and enjoy!