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What to Bake This Weekend: Blackout Chocolate Banana Bread

Bon Appétit logo Bon Appétit 1/12/2018 Alex Beggs
a piece of cake: Exhibit A: Please note the chocolate chunks, which are important. © Photo by Chelsie Craig Exhibit A: Please note the chocolate chunks, which are important.

This chocolate banana bread is actually cake, but you knew that, so let’s not speak of it ever again. A cross between banana bread and blackout cake, it’s a beautiful creation and we’re so lucky to have it in our lives. It’s also the perfect way to procrastinate whatever chores you had planned this weekend, which may or may not include: finally cleaning your shower curtain, commenting on celebrity Instagrams until you feel a human connection, or returning that thing you bought online that’s easier to return in person.

Cake is so much better than those things! Chocolaty, chocolaty cake. It looks like chocolaty is spelled wrong but nope, that’s how you do it. And in this new recipe, recipe developer Molly Baz said that what began as chocolate banana bread “turned into blackout cake when I decided to double down on the chocolate factor and use both cocoa powder and chopped chocolate.” Double. Down. Plus, a dash of whole wheat flour brings out the nuttiness of the chocolate. Clever, clever.

Get the recipe:

Blackout Chocolate Banana Bread

a piece of bread on a cutting board with a cake © Photo by Chelsie Craig, styling by Claire Saffitz

The sliced banana on top isn’t just for Instagram, it’s “a thing of beauty because essentially it gets ‘brûléed’ in the oven,” Baz said. “The entire top surface of the cake is sprinkled with raw sugar, which melts and caramelizes in the oven and lacquers the banana.”

That said, it’s a super flexible recipe and if you don’t have whole wheat flour, you can use AP in its place. If you’d prefer chocolate chips or your favorite wafers, sure. If you’re more of a yogurt instead of sour cream, fiiiine. But you might be missing out on that one.

A final note from Baz, if you’re still on the fence: “The recipe is a straightforward quick bread, but I will say that the aroma that comes from the oven while this thing bakes is freaking intoxicating. People were swooning all week during development.”

Sold.

a piece of cake on a plate: Exhibit B: What it looks like when you're about to dive in. © Photo by Chelsie Craig Exhibit B: What it looks like when you're about to dive in.

Stock up: The Test Kitchen’s favorite cocoa powder and baking chocolate are Guittard. You can find the cocoa powder for $10 on Amazon and either buy a single baking bar on Jet ($3.61) or a pack of 4 on Amazon ($25) or at your local grocery.

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