chocolate banana bread
(2 RATINGS)
Adapted from ChopChop Magazine, Winter 2010, p.31. 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.
No Image
prep time
20 Min
cook time
1 Hr
method
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yield
2 Loaves
Ingredients
- 2 cups flour, all-purpose or whole wheat
- 1 1/2 cups cocoa, unsweetened
- 1 tablespoon baking soda
- 1 teaspoon salt
- 7-8 - bananas, over-ripe
- 2 cups sugar
- 1/2 pound unsalted butter, melted and slightly cooled (2 sticks)
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 cup toasted walnuts or pecans (optional)
How To Make chocolate banana bread
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Step 1Preheat oven to 350*F.
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Step 2Grease 2 standard loaf pans.
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Step 3Mix together flour, cocoa, baking soda, and salt in a small bowl until mixed well. Set aside.
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Step 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.
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Step 5Add butter, eggs, and vanilla to banana mixture and mix well.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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