Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.
Bought too many bananas the last time you risked it all to go to the store? Has that orange gone soft sitting on the counter while you’ve reached for “quarantine” chips instead? (no judgment)
We’ve got a solution for all of your woes in the form of Dark Chocolate Orange Banana Bread. This is a recipe that is equal parts easy and delicious, not to mention its pantry-friendly. And, as a bonus, you’ll be able to save that doomed fruit lingering on your counter.
INGREDIENTS
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp table salt
- 4 large very ripe bananas
- 1/3 cup sour cream or plain yogurt
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/2 cup walnuts, toasted and coarsely chopped (optional)
- 2 tsp granulated sugar
- 1/2 cup Dark Chocolate, coarsely chopped
- 1 cup orange juice, reduced to 1/4 cup
- 1 orange, 6 thin slices with the peel on, the remainder of flesh diced and added into juice reduction (optional)
Method:
- Preheat oven to 350 F
- Peel bananas and add to mixing bowl
- Melt butter (lightly brown the butter if you want a little added flavour); pour over bananas and let sit for 5 mins
- Mash bananas until fairly smooth; add brown sugar, sour cream, orange/juice reduction, and eggs, whisking vigorously until combined
- Combine flour, baking soda, and salt; whisk to combine
- Fold dry ingredients into the wet mixture along with chocolate and walnuts; do not over mix, some streaks of flour are ok
- Pour batter into a greased loaf pan (8.5” x 4.5”)
- Pat orange slices dry and layer atop the batter, sprinkle oranges and top of the loaf with granulated sugar
- Bake for 55-65 minutes until a toothpick inserted into the middle comes out clean; let cool in pan and then remove to rack until completely cool
- Once cool, slice it up, share if you want and try not to eat it all at once
