I brought sustenance!

Ever since I first saw Legally Blonde, I have not been able to look at muffins without reciting that line in my head (with appropriately perky voice, of course). Although muffins are terribly unhealthy, they are quite good for the soul and will forever be the first thing I turn to when baking care packages.

A friend of recently graduated and returned home to Japan, clearly necessitating the above-mentioned sustenance on that long and arduous plane ride! I was having a banana bread itch, but wanted to make something a little more unique this time. When I stumbled upon Joy the Baker's recipe for chocolate chocolate chip banana bread, I knew I'd found it! Joy's recipes are fantastic, and I rarely find anything that I'd want to change; this time is no exception, and the only things that are different are substituting whole wheat pastry flour and only adding a few pecans on top (not incorporated in the batter). I find that of any baked good, banana bread is the best way to sneak in whole wheat flour without affecting the texture and taste too much. In fact, I often think that it adds a great nutty flavor that you miss with white flour.

I also made this bread in muffin form, to make it a bit more portable and individually sized. Either a loaf or muffins work well, just make sure you adjust the baking time accordingly. Also, feel free to substitute chopped dark chocolate or white chocolate chips, or walnuts or pecans according to your taste!

Chocolate Chocolate Chip Banana Bread
Adapted slightly from Joy the Baker

1/2 C toasted pecans, coarsely chopped (omit or reserve for topping if you desire)
1 3/4 C whole wheat pastry flour
1/4 C unsweetened cocoa powder
1 C granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C chocolate chips
2 eggs, lightly beaten
1/2 C unsalted butter, melted and cooled
1 lb very ripe bananas (about 3 large bananas mashed well)
1 tsp vanilla extract

Raw sugar for dusting on top

Directions: Preheat oven to 350 degrees. Spray loaf pan or muffin tin with nonstick spray.

Combine mashed bananas, vanilla, eggs and melted butter in a medium bowl and combine well. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl. Fold wet ingredients into dry ingredients until just combined - the batter should be chunky. Fold in nuts and chocolate.

Pour batter into prepared pans, topping with raw sugar and/or nuts if desired. Bake for 20-30 minutes if making muffins and 55-65 minutes if making a loaf - bread is done when toothpick comes out clean. Place on a wire rack to cool completely. Freeze if you'd like to keep it for a later time!