the "Magic Factor"

When times get tough, the tough get baking (or organizing the kitchen cabinets). Is that how the saying goes? Whenever I had a test in grad school, or a looming CPA exam, I always seemed to find plenty of time to bake something ambitious . . . or color code my closet. This was part procrastination/ distraction and partially because those activities are orderly, methodical, in other words, in a whirlwild of stress and anxiety, therapeutic.Yesterday was a long day, so what choice did I have but to sweeten it with some dependable double chocolate banana bread?! I saw the recipe on smitten kitchen, and with 2 extra big overly ripe bananas in the kitchen and the ingredients in the pantry, I couldn't say no. The recipe is really easy, you don't need a mixer, or even a second bowl. I stuck to it apart from one small exception: coffee. I remembered watching an episode of Barefoot Contessa called the "Magic Factor" in which she reveals several ingredients that enhance the flavors of certain recipes. Lemon zest brings cheese danish to life, tarragon makes chicken salad sandwiches more delicious, and coffee deepens the flavor of chocolate cake! In the episode, Ina makes 2 batches of each recipe to taste to difference with and without the magic ingredients. I didn't make two breads, but I can say the bread was intensely chocolatey and comforting, just as I'd hoped!

Double Chocolate Banana Bread (adapted from Smitten Kitchen blog)

2 very large very ripe bananas

1/2 cup (115 grams) butter, melted

3/4 cup (145 grams) brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1/2 teaspoon ground cinnamon 

1 teaspoon instant coffee

1 cup (125 grams) all-purpose flour (I used half bread half cake flour)

1/2 cup cocoa powder

1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon, coffee, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes (mine only lasted 50 minutes), until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature.

I found another beautiful banana bread recipe here.