We live just around the corner from the Junior High School that our kids attend. Almost daily we have a parade of kids visiting over their lunch break and there is almost always a steady supply of freshly baked banana bread on hand to feed the hungry teens.
After hundreds of loaves of banana bread we decided to experiment with a different version that incorporates cocoa in the batter as well as mixing in some toasted pecans and chocolate chips. I guess the empty plate means it was a big success. This moist loaf is definitely one to try...you have ripe bananas on your counter top already, right? ;)
1 cup white sugar
½ cup vegetable oil
2 eggs, beaten
3 medium ripe bananas, mashed
½ cup vegetable oil
2 eggs, beaten
3 medium ripe bananas, mashed
1 3/4 cups flour
1/2 cup cocoa
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¼ cup milk
1 cup chocolate chips
3/4 cup lightly toasted pecan pieces (or walnuts)
Preheat oven to 325 degrees F.
Beat sugar and oil in a bowl until foamy. Add eggs and mashed banana. Mix well.
Sift together dry ingredients and fold into banana mixture alternately with milk.
Fold in chocolate chips and pecans.
Pour batter into 1 large or two small greased loaf pans and bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
Beat sugar and oil in a bowl until foamy. Add eggs and mashed banana. Mix well.
Sift together dry ingredients and fold into banana mixture alternately with milk.
Fold in chocolate chips and pecans.
Pour batter into 1 large or two small greased loaf pans and bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
+ comments + 5 comments
wow..... so dark and beautiful.....
I made these for breakfast, very rich and moist. Excellent spin on the traditional banana bread! Keeper for my recipe collection! Great one Barry!
OMG, now I have to set out some bananas to rot!!!--No, I may have a coule in the freezer.--and just before Lent too.
Hi Barry, if you omit the pecans will this affect the consistency of the loaf? I plan on making this one today but I don't have any pecans. Thanks!
It will be fine Tammy. I make it for my boy without pecans all the time.