Double Chocolate Banana Bread with Caramelized Oats
January 28, 2019
Monday Just Got Better
Monday’s always get a bad rep, and for good reason too. Now don’t get me wrong, by no means am I trying to be the person who, for some odd reason, showers the notion of “Monday” with praise, claiming that it’s a “fresh start” to a “new week”. Please, give me a break, it is Monday after all.
Fortunately for everyone who agrees with me, your Monday is about to get better — a whole lot better. I know very little people (if at all) who do not enjoy a slice of freshly baked banana bread. I know people who hate bananas. I know people who hate bread. But haters of banana bread? Let’s just say they’re few and far between.
There’s just something so appealing about banana bread that one simply cannot fully describe. It’s such a hit in the food-space that I’m pretty sure it’s the token “ best recipe for __” among food blogs. Every site I visit seems to have their own top-class version of the classic bake, so naturally I decided Brad & Butter had to have one as well.
This banana bread is made from the stuff of chocolate lovers’ dreams. I was always skeptical when people claimed “chocolate makes everything better”, but this is pretty much living proof that chocolate really does make everything better. Sure, that’s vague but it’s the truth and nothing but the truth. So what makes this recipe so good?
It is unapologetically moist. I said it. That being said, this recipe still maintains the light, fluffy texture of a beautiful chocolate — aka it’s the happiest marriage of cakes yet to be uncovered. Oh, and let’s talk about the caramelized oats that adorn the surface of this beautiful loaf. Sure, the loaf is so so good on it’s own, but the crunchy, caramel-y profile of the oats make sure you’re bound to fall in love.
The secret to this recipe is in the heavy cream. After doing lots of banana bread research on the web, I found that the general consensus for ensuring moist banana bread is a ratio of fat, baking soda, and flour. While several recipes out there call for sour cream or even greek yogurt I opted with heavy cream for the higher fat content and slightly lighter texture.
Let’s face it, every food blogger has their recipe for best banana bread. Some like it dense, some like it lighter. At the end of the day, since we’re talking banana bread, most of the recipes out there are spot on delicious.
If you’ve found your recipe, that’s perfectly fine by me. But you might want to give the Brad & Butter version a shot before making a decision. It is by far the best banana bread I’ve ever had after all.
- 4 bananas
- 2 large eggs
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 + 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup chocolate chips, roughly chopped
- 1/3 cup whole rolled oats
- 2 tbsp. light brown sugar, packed
- 1 tbsp. unsalted butter
- Combine all ingredients in a small pot and heat over low heat until the sugar has melted and caramelized (approximately 5-7 minutes), stirring occasionally to prevent burning.
- Transfer to a parchment lined baking sheet & set aside to cool.
- Place three bananas in a preheated 160C/325F oven for 15-20 minutes, or until soft. Mash with a and set aside, but leave the oven on.
- Line a rectangular 14cm by 23cm cake tin with parchment paper.
- In a bowl, sift the flour, cocoa powder, baking soda, & salt. Whisk to combine and set aside.
- In a separate bowl, combine the sugars and melted butter. Mix until smooth before adding the eggs, vanilla extract, and heavy cream.
- Fold the sifted dry ingredients followed by the chocolate chips into the batter until just combined. Do not overmix.
- Tranfer the batter to the parchment-lined cake tin. Slice the remaining banana length-wise and place cut-side up into the batter. Cover any visible batter with the caramelized oats.
- Bake in the preheated 160C/325F oven for approximately 75-85 miuntes, or until the a skewer inserted into the center of the cake comes out clean.