Joined: Oct. 2009
Chocolate Banana Bread
1/2 cup toasted walnuts or pecans, coarsely chopped
1 3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white or dark chocolate chips
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
A couple of notes:
almonds and dove chocolates (about 10) chopped roughly works really well too.
use a large fork or a potato masher for the bananas, mash to your preference, I prefer a very rough mash so the bread has lots of chunks of banana. If you don't want that, then mash to paste.
I make a heck of a lot of this in this season, so if anyone is in Central Texas, look me up.
If you guys are really nice, I'll put up my granddad's chili recipe.
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