Drink Magazine

Chocolate Banana Nut Bread

By Karenvanzant @KarenVanZant
I love banana bread, and this recipe I came up with I love even more due to the addition of dark cocoa; in my opinion everything is better with dark chocolate, I use it in many recipes! The best thing about this bread (besides that it's super good!) is that it's very quick to put together- then you just have to be patient while it bakes! By the way with the holidays coming up, these make great gifts, just wrap in plastic once it's cooled completely & add a bow- Merry Christmas! This bread also freezes well, so I recommend making more than one loaf at a time; trust me, this bread won't stick around very long. It's absolutely amazing warm, but it's still very good at room temperature, too.
What You'll Need:
2 large ripe bananas
2 eggs
4 tablespoons butter, softened
2/3 cup sugar
1/4 tsp vanilla
1 1/3 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp cinnamon
1 tbsp dark cocoa powder
1/3 cup chopped nuts (I used macadamia nuts)
What to Do:
Pre-heat your oven to 350 degrees. In a large glass bowl, mash the bananas with a fork, then add the eggs, butter, vanilla, and sugar and mix together with a fork or whisk.
In another large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and dark cocoa. Add wet ingredients to the dry mixture, mixing until just combined. Add the nuts, stir into mixture.
Spray a loaf pan with a non-stick cooking spray. (I used a pan size of 8.5x4.5 inch pan) Pour the mixture into the pan and spread evenly. Bake in oven for approximately 40-50 minutes. Start checking the loaf after about 35 minutes; the bread will be done when a toothpick inserted comes out clean.
Let the loaf cool for a few minutes in the pan, and then flip out of the pan onto a wire rack to cool completely.
Chocolate Banana Nut Bread

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