Throughout my childhood, my dad, one of the most hardworking and economical men I know, taught me that you should never, ever let food go to waste. There were often times that he practiced frugality in excess, such as when he would routinely try to cut off the one moldy spot on a block of cheese or slice of bread saying it was perfectly fine now that it no longer contained its moldy spot (which, by the way, was definitely NOT ok with Mom). However, in general, through Dad’s thriftiness, I learned the value of being prudent and non-wasteful with the food I purchase. This brings me to the topic of the day: banana bread.
I’ve blogged about it before, you’ve seen it on the insta, and you probably already know that chocolate chip banana bread is one of my favorite and most popular recipes among my family and friends. Hopefully, you also already know that banana bread requires bananas that are extremely ripe. I’m one to prefer eating bananas that are speckled to the point where most people would stay away from them in the first place. But when it comes to banana bread, I always seek out the bananas that are so brown they look like they should be tossed. Thank you Dad, for teaching me that almost anything old can and should be put to good use! Why would I ever get rid of solidly brown bananas when they are the perfect level of ripeness to bring out that sweet and mellow banana bread taste? Discarding past-their-prime bananas in my kitchen is basically blasphemy.
So you’ve gotten your coffee-colored bananas together and you’re ready to make this classic quick-bread to enjoy for breakfast all week long. Well, I have a little twist for you. We’re not just talking regular chocolate-chip banana bread here. Today, we are going to amp up the chocolate. We’re surpassing double chocolate banana bread and heading straight to triple chocolate territory.
“How will I ever get away with eating triple chocolate banana bread for breakfast?!” you’re probably thinking. “Most certainly that kind of indulgence should be eaten for dessert!”
Well, if you know me, the amount of chocolate in a food literally has no impact on what meal I will eat said food for. I don’t even believe that there is such thing as a breakfast food with too much chocolate. I do believe that we should have something to look forward to in the morning after waking up way too early for any sane human and before heading off to our glorious day jobs. If that “something” takes the form of Triple Chocolate Banana Bread, so sue me. Have fun eating your yogurt and oatmeal. Not that there’s anything wrong with yogurt and oatmeal considering I eat that for breakfast almost every other day of the week. But, when Triple Chocolate Banana Bread is an option, I think we all know what the clear breakfast choice is.
Moist, chocolaty banana bread with chocolate chips in every bite, drizzled with chocolate ganache for that extra dose of heaven will be your choice of morning meal every day until it’s gone. And if you can’t justify eating it first thing in the morning because it’s “too chocolaty”, I’m just going to feel sorry that you’re living your life by socially-constructed rules that say we shouldn’t eat overly glutinous foods first thing in the morning. Because in my book, when it comes to chocolate (or double or triple chocolate), there are no rules. Just expanding waistlines.
[yumprint-recipe id=’20’]