This is "the best" tasting chocolate banana bread
I have ever had! It's also a nice moist bread.
I actually prefer this bread over the many
banana bread recipes I'm use to making.
Chocolate Banana Bread
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/4 cup milk
1-1/2 cups flour
1/4 baking cocoa (*See note)
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup chopped pecans (or walnuts)
Combine butter, sugar, eggs, and vanilla extract in a bowl. With an electric mixer, beat ingredients on medium speed until moistened.
Add the flour, baking cocoa, salt, and baking powder. Beat on low until four mixture is moistened.
Use a spoon to fold in the pecans (or walnuts).
Pour batter into the loaf pan.
Bake on center rack 50-60 minutes. (I baked mine for 55 minutes.)
Once the bread is done baking, remove from oven, and let the bread stand in baking pan on a wire rack for 55 minutes, to let it cool.
Run a butter knife around the inside of the pan, then flip the pan over to release the bread from the pan.
*Note: When it came to adding the baking cocoa, I used Hershey's Special Dark Cocoa, which gave the bread a nice chocolate flavor.