Handmade in Small Batches in California

Strawberry Chocolate Banana Bread | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: 2 Decadent "breads" (cakes, if we're honest).
Time Estimate: 1 Hour, including 45 minutes unattended.
Storage Notes: May be kept covered for up to 4 days.
Difficulty: Easy.

Just in time for Valentine's, this one really skirts the fringes of what could be called bread: this is cake, but better. Ooey-gooey melted chocolate bits throughout, chunks of fresh strawberries, and all eveloped in rich cocoa batter, this one is a treat, just in time to shake off those pesky NY resolutions.

This recipe makes for two loaves: make one for your sweetheart (or yourself!) and one for a friend or neighbor - it feels & tastes good to share the love!

Ingredients

  • 2 Full tins Spicy Chocolate Cinnamon Cane Sugar
  • 1/3rd Cup yogurt (plain or Greek both work great)
  • 1/3rd Cup milk (whole is best: skim or 2% are just fine too)
  • 2 Eggs
  • 1/2 Cup butter, room temp
  • 4 Ripe bananas
  • 2 tsp Vanilla
  • 2 Cups AP flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp California Sea Salt
  • 1/2 Cup cocoa powder
  • 1 Cup semisweet or dark chocolate chips
  • 1 1/2 Cups diced strawberries

    Directions

    • Preheat oven to 350F.
    • Lightly spray or rub butter in two 9 inch loaf pans. Or use bunt pans! We used one of each - loved both. The bunt pan took about 5 mins longer.
    • In a stand mixer or using a hand blender, cream Spicy Chocolate Cinnamon Cane Sugar and butter until smooth and well incorporated.
    • In a small bowl, mash bananas.
    • Add in yogurt, milk, dash of vanilla, eggs, and mashed banannas, mixing until combined but still slightly lumpy.
    • In a medium bowl, whisk together the dry ingredients: baking soda & powder, cocoa, California Sea Salt, and flour.
    • Gradually fold dry ingredients into wet, mixing until just combined.
    • Rough chop strawberries, then add in 1 cup, along with chocolate chips. Fold in gently: you're going for them to be evenly mixed throught the batter.
    • Divide batter into pans, and sprinkle over remaining 1/2 cup of strawberries.
    • Pop in the oven, uncovered.
    • Check at about the 45 minute mark - a toothpick should come out just about clean.
    • Depending on your oven, and the pan, they may take another 2-5 minutes. Watch these like a hawk, checking every minute or so - you want these to be as moist as possible.
    • Remove, resting uncovered for at least 2 hours.
    • Cut yourself & your sweetheart a couple of generous slices, serve with a glass of cold milk, and devour.
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