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Amy Guittard

Noho Kai Chocolate Banana Bread

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Preparation info
  • Makes

    one

    9-by-5 in [ 23-by-12 cm ] loaf
    • Difficulty

      Medium

Appears in
Guittard Chocolate Cookbook
Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

My Auntie Jill used to make this bread whenever she had visitors at her little house on the hill above Kapaa on Kauai. We would slice it up for an early-morning, presurfing breakfast or we’d snack on it when we came home from the beach, sand between our toes, salt still in our hair. If you like banana bread, this variation is sure to become one of your favorites, too. The key to great banana bread is waiting for your bananas to get really ripe and freckled. I use semisweet

Ingredients

Method

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Part of


Matthew Cockerill
from Japan

This worked well— the only slight issue was that most of my chocolate chips and nuts sank towards the bottom of the loaf. Not sure if my eggs were too large or the butter was too warm, leading to the batter being not quite viscous enough... I should probably have tried the trick of dusting the nuts and chips in flour to help them 'float'...

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