Banana bread can be customized in so many different ways. Previously I've done coconut-lime and biscoff versions, but on this particular day I was feeling chocolate - and lots of it! Taza chocolate is an awesome small but growing chocolate manufacturer outside of Boston. This past summer I did their factory tour and loved learning about their stone ground technique. This isn't the first time I've talked up Taza and you can head over to my Taza Chocolate Pudding Pie for some proof of that chocolate love.
Since Taza is a rarity in Florida, I was overwhelmingly pleased to find a suspiciously similar version at Trader Joe's (since been discontinued) so of course I bought about eight discs of it (not crazy, right??). I tossed large chunks of it into the banana bread and it was a fantastic decision. The thing about stone ground chocolate is the texture is very gritty and I liked that against the smooth and fluffy banana bread. If you can't use Taza chocolate, substitute some 72% organic dark chocolate instead.
Taza Chunk Banana Bread
Adapted From: All Recipes
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2+1/3 cups mashed overripe bananas
3oz Taza Chocolate, chunks (or 72% dark chocolate)
1. Preheat oven to 350 degrees and grease a 9x5 inch loaf pan
2. In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, cream together butter and brown sugar.
4. Stir in eggs and mashed bananas until well blended
5. Stir banana mixture into flour mixture until just moistened
6. Add chocolate chunks
7. Pour batter into loaf pan and bake for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes before turning out onto a wire rack.