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smitten kitchen | double chocolate banana bread

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse, resuming those eight glasses of water again, and going to bed early. They’re for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.

I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it’s had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? — oh, right, and morning bread pudding with salted caramel.) And for years, he’s been angling me to put chocolate in my banana bread. “But why?” I’d demand to know. “Banana bread is perfect the way it is. Can’t there be one dessert that’s not improved by the addition of chocolate?”