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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, January 22, 2014

Chocolate Banana Bread

I happen to come across this recipe at food.com.
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
2 eggs
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)

Preheat oven to 350º.

Grease one 9x5-inch loaf pan.

Combine butter, sugar, eggs, and vanilla extract in a bowl. With an electric mixer, beat ingredients on medium speed until moistened.

Add the mashed bananas and milk, beat on low to blend.

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.

Cool bread completely before cutting into slices. Serve bread.

*Note: When it came to adding the baking cocoa, I used Hershey's Special Dark Cocoa, which gave the bread a nice chocolate flavor.

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