Chocolate Banana Bread
This bread comes out as almost a fudgy chocolate cake. My kids and husband prefer this to 'regular' banana bread, hands down. It keeps well, but I always make 2 loaves because the first one is gone the same day I bake it. If you only want one loaf, just halve the recipe.
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- 2 c
- flour, all-purpose or whole wheat
- 1 1/2 c
- cocoa, unsweetened
- 1 Tbsp
- baking soda
- 1 tsp
- bananas, over-ripe
- 2 c
- 1/2 lb
- unsalted butter, melted and slightly cooled (2 sticks)
- 4 large
- 4 tsp
- vanilla extract
- 1 c
- toasted walnuts or pecans (optional)
1Preheat oven to 350*F.
2Grease 2 standard loaf pans.
3Mix together flour, cocoa, baking soda, and salt in a small bowl until mixed well. Set aside.
4Put bananas and sugar ina bowl and mash with a potato masher until they are completely mixed and there are no large chunks of bananas left. Whip with a mixer for 2-3 minutes.
5Add butter, eggs, and vanilla to banana mixture and mix well.
6Add the flour and cocoa mixture, a little at a time (to prevent a big poof of flour all over you!), and mix until well combined. Add nuts if desired, and mix. Mixture will be very very thick.
7Divide mixture between the two prepared loaf pans and bake for 1 hour, until center is firm and a toothpick inserted comes out with only a little crumb on it.