Chocolate Banana Bread

Yummo!  This is banana bread at it’s yummiest!  The bread isn’t too sweet and is just right as an evening treat with a cup of coffee.  Though, I’ve modified it a little, I got the recipe from here: Her recipe is slightly different.  She adds a 1/2 c of chocolate chips.  I thought that that might be overkill…  😉  I also tried putting the pecans as a crust over the top with the turbinado sugar.  It made a beautiful crust, though it browned a little too much.  Hope you try it!  By the way, what do you think about a chocolate pumpkin bread?  Exchange banana for pumpkin?  I may try it.

Chocolate Banana Bread Recipe:


1/2 c toasted walnuts or pecans coarsely chopped (optional)

1 3/4 c all-purpose flour (I mixed with half whole-wheat)

1/4 c Dutch-processed cocoa powder

1 c granulated white sugar

1 t baking powder

1/4 t baking soda

1/4 t salt

2 large eggs, lightly beaten

1/2 c unsalted butter, melted and cooled

3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 c)

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees 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. Set aside.

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