QUICK BREADS - BANANA-CHOCOLATE BREAD

One large 9 x 5-inch loaf

2 cups (10 ounces – 284 g) unbleached all-purpose flour, plus more for dusting the pan

1 ¼ cups walnuts, chopped coarse

10 tablespoons sugar

¾ teaspoon baking soda

½ teaspoon salt

3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups)

¼ cup plain yogurt

2 large eggs, beaten lightly

6 tablespoons (3/4 stick - 85 g) unsalted butter, melted and cooled

1 teaspoon vanilla extract

½ cup (2 ½ ounces – 71 g) grated bittersweet chocolate

Adjust an oven rack to the lower-middle position and heat the oven to 350F (177C).  Grease the bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out the excess.

Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes.  Set aside to cool. 

Whisk the flour, sugar, baking soda, salt, grated chocolate, and walnuts together in a large bowl.  Set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl.  Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.  Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.  Cool in the pan for 5 minutes, and then transfer to a wire rack.  Serve warm or at room temperature.  The bread can be wrapped with plastic wrap and stored at room temperature for 3 days.

MY NOTE:  (1) I reduce the sugar to 8 tablespoons but I have a tendency to add extra chocolate (2) In a pinch, I had substituted 1/8 cup milk and 1/8 cup sour cream for the yogurt and it turned out fine. 

From Baking Illustrated by the Editors of Cook’s Illustrated Magazine.