Deep & Dark: Double Chocolate Banana Bread

Before we get carried away with all that is Christmas and Holiday baking, I must I must I must tell you about this banana bread.  I first made it a couple of months ago, thinking how nice it would be to pack along on my little yurt retreat.  And it was.  I broke off chunks of the bread while I sipped tea and relaxed on the deck, the wind rustling leaves overhead.  A brave squirrel ventured forth, but in the end he may have gotten only a few crumbs.  This deliciousness was also my dessert, as I wrapped myself in a blanket and read for hours, wind howling outside the yurt.  And I won't fib ya, it may have also been breakfast.  Accompanying good coffee, it was a mighty fine way to start the day.  Baking the bread recently, I felt like I was back in that time, that place.  Does that happen to you too?  One taste and your mind travels backwards.  Food and memory are forever intertwined; a way of rousing the good times when you may need a little comfort.  I hope you grow just as fond of this bread as I have.  It's got loads of deep, dark chocolate flavour; the pockets of melted chocolate are the best part, especially when the bread has the warmth of the oven still clinging about.  The crumb has a dampness to it, thanks to the buttermilk and banana.   A substantial loaf, one worthy of a good slather of butter if you're feeling ever so indulgent.

Double Chocolate Banana Bread

2 cups all purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter, softened
3/4 cup cane sugar
1/2 cup packed light brown sugar
2 large eggs
2 large ripe bananas, mashed
3/4 cup buttermilk
1/2 cup dark chocolate chunks

Preheat oven to 350*F.  Butter and line a loaf pan with parchment paper.
Sift together all dry ingredients.  In a separate bowl, beat the butter until soft, about 1 minute.  Beat in the sugars and beat on high for 2 minutes, until light.  Add the eggs, one at a time, beating well and scraping the bowl after each addition.  Add the mashed bananas and beat until incorporated.  Add the dry ingredients in three additions, scraping the bowl well after each addition, and keeping the speed low.  Beat in the buttermilk, mixing just until it is incorporated.  Stir in the chocolate chunks, scrape into prepared loaf pan.  Place loaf pan on two cookie sheets and be sure your oven rack is placed in the middle.  Bake for approximately 60-70 minutes, though do check with a skewer to test for doneness - a few crumbs clinging is okay.  If you notice your bread getting too dark, lightly cover with a piece of aluminum foil.  Let cool on cooling rack for 20 minutes then run a knife around edges and unmold, letting it cool right side up.  Adapted from The Wednesday Chef and Dorie Greenspan.