Friday, April 13, 2012


That is lovely chocolate you see darkening the rim of the bread.
My friend, Judith, sent me this recipe as one of her favs and she has excellent taste.  This is one of the best dessert breads I have ever tasted. But admittedly,  I'm not sure I have ever had "bad" dessert bread. And I had just ground some whole wheat flour so I added a bit reducing the amount of the all-purpose flour.  Didn't even notice. 

Judith found this on: a site I will be visiting more often.

Chocolate Banana Bread:
1/2 cup (55 grams) walnuts or pecans, toasted and coarsely chopped
3/4 cups (230 grams) all-purpose flour
1/4 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
1/2 cup (85 grams) white, dark, or milk chocolate chips
A sprinkling of turbinado or demerara sugar

Perfect with hot, milky, peppermint tea
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
Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted.  Let cool and then chop coarsely.  

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, but I say "do it"). Bake until the 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. Can be covered and stored for a few days, or frozen for longer storage.
Makes 1 - 9 x 5 x 3 inch loaf.

1 comment:

  1. Just when I thought that nothing could be better than banana bread!