Go to the dark side with decadent chocolate chocolate banana bread

I have been on a banana kick lately, adding America’s favorite starchy fruit to waffles and slicing them up with honey-drizzled millet for breakfast. I’ve also stumbled across another banana recipe that has met and exceeded all my requirements for both bananas and chocolate. I’m talking about chocolate chocolate chip banana bread. It’s so chocolatey that I am legally required to say “chocolate” twice for emphasis.

This rich, almost fudgy quick bread is so dark brown it’s nearly black. It has a slightly crumbly yet still very sliceable texture with little pockets of meltingly delicious bittersweet chocolate chips. The secret is in the extra-dark cocoa powder. I used the affordable Hershey’s Special Dark Cocoa Powder, but if you want to get very serious indeed about your chocolate — and more power to you — you can try Ghirardelli 100 percent Cocoa, Modern Mountain Black Cocoa, King Arthur Black Cocoa and Blommer Jet Black Cocoa.

If you think super-dark bittersweet chocolate banana bread does not sound scrumptious — that is, if you prefer not to have your taste buds blasted into the hereafter with full-throttle chocolate flavor — then by all means, use regular cocoa. The world has room for many kinds of people.

However, if you are ready to join me in chocolate-banana paradise, read on.

The first tip for this banana bread is that you need three whole bananas, and the bananas should be very, very ripe. In fact, overripe is preferred. If the entire inside of your peeled banana is discolored and mushy, then we are in business.

You’ll also notice that the recipe has two ingredients that might sound unusual in a chocolate recipe, and that’s cinnamon and instant coffee. You won’t bite into this bread and get a pronounced coffee-and-cinnamon taste, but they will add a depth of flavor to your chocolate. Besides, bananas, chocolate, cinnamon and coffee are all found in tropical climes. They belong together in your mouth.

The directions are just as easy as making regular banana bread. First, heat your oven to 350 degrees and butter a 9-by-5-inch loaf pan. Whisk together 1 cup of flour, 1/2 cup of cocoa powder and 1 teaspoon each baking soda, cinnamon and instant coffee. In another bowl, mash the ripe bananas. Add 1/2 cup melted butter that’s been allowed to cool slightly, ¾ cup packed brown sugar, two eggs and 2 teaspoons vanilla. Stir vigorously until everything is nice and smooth. Add the wet ingredients to the dry ingredients and stir just until moistened, then fold in a cup of bittersweet chocolate chips.

Pour the batter into your greased loaf pan. If you want, you can sprinkle another ¼ cup of chocolate chips on top. I’ve tried it both ways and it’s good either way. I will never argue against more chocolate.

Finally, don’t overbake this bread, because even with three bananas and 1/2 cup butter, you might end up with a drier loaf than you’d like. Chocolate cakes and bread are notoriously difficult because you can’t test for doneness by sight; the loaf will be the same color when it’s done as it was when you put it in the oven. You’ll need to test this bread with a knife or toothpick in the middle, and even then it can be tricky because the bread might be done but you’ll see a smear of melted chocolate chip on the toothpick, leading you to think it needs another 10 minutes. Simply trust your best baking instincts with this bread. If it has risen adequately, is firm to the touch, has pulled away ever so slightly from the sides of the pan and smells incredible, then it’s probably done.

When you’ve determined that the loaf is baked, remove it from the oven and allow it to cool in the pan for 15 minutes. Run a cautionary knife around the edges of the pan and turn the loaf out onto a wire rack, where it can cool for another 15 minutes before slicing. Serve it with a glass of milk or a cup of strong coffee. It’s like chocolate cake, only you can eat it for breakfast because it’s got bananas in it. You can eat chocolate cake for breakfast, too. It’s fine. Breakfast has more to do with timing than content. Anyway, the important thing to remember is that life is like a box of chocolates: too expensive and you can’t get the stains out of the sofa.

Monika Spykerman: 360-735-4556; monika.spykerman@columbian.com; instagram.com/monikasplayfulpantry/

Chocolate Chocolate Chip Banana Bread

1 cup flour

1/2 cup dark cocoa powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon instant coffee

3 large brown bananas (about 1½ cups when mashed)

½ cup (1 stick) melted and slightly cooled butter

3/4 cup packed brown sugar

2 large eggs

2 teaspoons vanilla

1 cup semisweet chocolate chips plus extra for sprinkling on top (optional)

Heat oven to 350 degrees and butter a 9-by-5-inch loaf pan. Whisk together flour, cocoa powder and baking soda. Set aside. In another bowl, mash the ripe bananas. Add the melted butter, brown sugar, eggs and vanilla. Stir until everything is smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in chocolate chips. Pour batter into greased pan. Sprinkle more chocolate chips on top, if desired. Bake 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Don’t overbake because the bread will become dry. Remove the pan and allow to cool for 15 minutes, then run a knife around the edges of the pan and invert loaf onto a wire rack. Cool for another 15 minutes before slicing. The bread can keep at room temperature for three days, but it won’t last that long.