2015 Resolutions & Double Chocolate Banana Bread

Can't believe 2015 just started for 9 days, and somehow it's already dramatic enough to begin with. Since Christmas I had been busy packing to move to a whole new place - CHINA. Yes, 7009 miles all the way from Chicago, I transitioned from Chicago to my hometown, Hong Kong for 9 months, then finally managed to move to Chongqing, China. The second half of my 2014 has been in the waiting for a brand new life, and right on Jan 4, 2015 the new page of life began. Life has been crazy with people spitting on the streets, produce from unknown sources and fear of fraud and so many other unknown...but one thing I love is my new kitchen. 

And best of all is the oven, hallelujah! A professional convection oven with enough room for better baking! I have been itching all over to experiment many things with this beauty, spacious kitchen, check; oven, check; heck, I am still missing an electric mixer! It may take a few days or weeks to happen, but that's alright I am getting there to get my hands dirty. 

Ok, so 2015 resolutions...I almost forgot to mention that before jumping to the recipe. This year we started fresh with a new home and new place, I definitely hope I get to share more interesting baking ideas with those who visit our page. Also, hopefully posting more than last year! My goal is to post once a week (okay, that may be a bit too aggressive for a start. Maybe 2-3 posts a month is more realistic), so hope I keep my words as I read back by the end of this year :D 

Okay, enough with all the bragging of my new digs. It's 2015 and I want to start my blog with a classic recipe with a twist. The reason why I came across this recipe is similar to many others out there – to find a way to make good use of an over ripe banana.  It's always an exciting moment to discover an uneaten banana that's ripen to fruition in a hidden corner of the fruit bowl, and that's the beginning of an experiment in the kitchen (like here). This recipe was adapted from one of my favorite recipes.

Ingredients:

3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use white granulate sugar here)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional)
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips (I reduced to just 1/2 cup and I prefer that consistency)

Steps:

1. Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or line with parchment paper.
2. Mash bananas in the bottom of a large bowl. (about 1 cup mashed banana total) Whisk in melted butter, then sugar, egg, and vanilla. 
3. Mix baking soda, salt, cinnamon (optional), flour and cocoa powder and sift over wet ingredients. Stir dry and wet ingredients until just combined. Stir in chocolate chunks or chips
4. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out clean (maybe with some melted chocolate smear). 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