Wednesday, March 23, 2011

Chocolate Banana Bread

Banana, banana, banana...its my absolute favorite fruit to bake with especially if its paired with chocolate.  I can never get enough of this combination.  I came across this recipe at Joy of baking. At the first glance I said to myself that I just had to make it. This quick bread is a winner...


1/2 cup walnut/pecan, lightly toasted
1 3/4 cup flour
1/4 cup cocoa powder
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1/2 cup of butter, melted and cooled
3 ripe bananas ( about 1 1/2 cup)
1 tsp vanilla
1/2 cup of milk chocolate, semi sweet or white chocolate

  • Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.  Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a  9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 
  • Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted.  Let cool and then chop coarsely.  
  • In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. 
  • In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.  With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Can be covered and stored for a few days, or frozen for longer storage.
Makes 1 - 9 x 5 x 3 inch loaf.

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