Chocolate Banana
Bread: 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 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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Chocolate Banana
Bread Recipe:
1/2 cup (55
grams) toasted walnuts or pecans, coarsely
chopped
1 3/4 cups (230 grams) all-purpose
flour
1/4 cup (30 grams)
unsweetened cocoa powder (Dutch processed or regular)
1 cup (200
grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon
baking soda
1/4 teaspoon
salt
1/2 cup
(85 grams) white, dark, or milk chocolate chips
2 large
eggs, lightly beaten
1/2
cup
(113 grams) unsalted butter,
melted and cooled
3 ripe
bananas (approximately 1 pound or 454 grams), mashed well (about
1-1/2 cups)
1 teaspoon pure vanilla extract
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