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Sunday, April 8, 2012

Chocolate Banana Bread

Lots of baking going on around here in the last couple of days.

Erin's been busy.  First she whipped up a batch of Easter-themed Honey Nut Chex Mix.

Her Easter baking continued, with marshmallow peeps sitting on speckled M&M eggs in their Rice Krispie treat nests.

All of these Easter treats are gone, devoured.

We're not out of baked goods, though..........thanks to a few over-ripe bananas that inspired me to make Chocolate Banana Bread tonight.

Today's Playlist

"Buddy Holly"........Weezer
"Don't Stop".......Foster The People
"Funky But Chic".........New York Dolls
"When You Were Young".......The Killers
"Ruby Soho"..........Rancid
"Blitzkrieg Bop"........The Ramones

Chocolate Banana Bread
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 3 mashed bananas 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecan pieces (or walnuts)
Gather your ingredients.  I wasn't kidding when I said I had over-ripe bananas.

The eggs weren't feeling camera-shy, I just forgot to take them out of the fridge when I was gathering the ingredients.  

Preheat your oven to 350 degrees.

Grease an 8 x 4-inch loaf pan (or spray with non-stick cooking spray).

Place the sugar (1 cup), eggs (2) and oil (1/3 cup) in a large bowl.

Whisk together until combined.

In a medium bowl, mash the bananas.

They're so soft and mash so easily when they are over-ripe.

Add the mashed bananas and vanilla (1 teaspoon) to the sugar/egg mixture.  Whisk until combined.

Combine the flour (1 1/2 cups), cocoa (1/2 cup), baking soda (1 teaspoon) and salt (1/2 teaspoon) in a medium bowl.

Add the dry ingredients to the banana mixture.

Stir to combine.

Stir in the nuts.

I used pecan halves, but you can use walnuts.  I like to use halves, but chop them if you prefer.  Or omit them altogether and use chocolate chips.  Or nothing at all.  Lots of choices for you, do what makes you happiest!

Pour the batter into your greased loaf pan.

I sprinkled some sanding sugar on top of the batter to give the top of the loaf a bit of crunch.

Bake in your preheated 350-degree oven for 55-65 minutes, or until a toothpick inserted into the center
comes out clean.

For the record, my loaf took 60 minutes to bake.

 Oh, isn't that gorgeous?
 It's best to remove the loaf from the pan once it's cool enough to handle.  Give it about 10 minutes in the pan, then run your knife around the edges and remove to a wire rack to cool completely.

Or if you're like me and want to serve it warm, place it on a serving plate and slice it up.


1 comment:

  1. Oh yummy..can I have a slice/try of all looks delicious! I like chocolate banana cake, I haven't tried adding pecan pieces to it before, sounds good.
    Have a lovely day..


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