Smitten Kitchen’s Double Chocolate Banana Bread


Oh! Muh! Gaw! If you don’t know about Smitten Kitchen, then drop what you’re doing and visit her site …. pronto!

I originally found Smitten Kitchen when I picked a BUSHEL of apples (what was I thinking??).  20 pints of applesauce later, with a lot of apples still left to use, I was reminded of “Bubba Gump” for apple recipes I made:  apple muffins, apple pie, apple butterscotch brownies, apple-walnut cake, etc. I ran out of ideas, and stumbled across her Gingerbread Apple Upside Down Cake recipe.  I fell head-over-heels for her website and recipes. My life — and hips — have never been the same!

Anyway …. I digress …

Mr. Batch’s bananas frequently get overly brown & spotty before he can eat them, so I peel them and freeze them until I have either 3 or 6, in order to make Double Chocolate Banana Bread. If I have 6 bananas, I make a double batch and bake it in a Bundt pan, as pictured.

I like this recipe when the bananas have been frozen, and then thawed. I thaw the bananas in a bowl and mash them up with the syrup/liquid/liquor(?) that is released when they thaw. I add all of that to the batter.

This is an extremely easy, no-variations-needed, pretty inexpensive recipe. And a crowd pleaser. I brought a double-batch cake (as pictured above) to my office, and my Scottish boss — a man of very few words — walked by me and muttered “that’s good, that” as he inhaled a piece.  #winning!


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