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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/08/2012

Chocolate Banana Bread

I have a bunch of bananas that need to get baked up today. I found a great banana bread recipe on the Joy of Baking website.

1/2 cup toasted walnuts or pecans, coarsely chopped (I used pecans)
1 3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white or dark chocolate chips (I used dark)
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F 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. Set aside.

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. Set aside.

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.

Makes 1 - 9 x 5 x 3 inch loaf


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