Week 22, Recipe 5: Chocolate Banana Bread

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 9 by 5-inch loaf pan. Mix together th flour, sugar, cocoa powder, baking powder, and salt ina large bowl. IN another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not overbeat.

Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding.

Results: I have coarse kosher salt so I should've just used regular salt.  It didn't hurt the flavor but there were grains of salt every so often.  I don't really like chocolate so this was just okay to me.  Rashan liked it.