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THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Banana Nut Bread
Chocolate Banana Nut Bread.html

Chocolate Banana Nut Bread

November December 2013

From Geoff Last

This is a take on the traditional banana bread, but the addition of cocoa transforms it into more of a chocolate cake than a bread. It will be slightly gooey in the middle, which is good. This is one of those standby recipes that I often turn to since I usually have these ingredients on hand.

1-1/2 c. unbleached white flour

1/4 c. Dutch process cocoa (I like Bensdorp brand from Holland)

1/4 t. baking soda

2 t. baking powder

3/4 t. salt

1 c. mashed ripe bananas

1/2 c. buttermilk (or whole milk)

1 t. vanilla extract

1/2 c. butter, softened

3/4 c. sugar

2 large eggs

1 c. pecans (or almonds), toasted, chopped

Preheat the oven to 350°F. Butter and flour a standard loaf pan. Whisk together the flour, cocoa, baking soda, baking powder and salt in a medium bowl. In a small bowl (or blender), mix the bananas, buttermilk and vanilla, breaking down the bananas as much as possible. Using an electric mixer or stand mixer, beat the butter until creamy, then add the eggs one at a time, beating after each addition. Beat the banana and flour mixtures alternately into the butter mixture in 2 additions each. Stir in the nuts and pour the batter into the prepared pan. Bake for 1 hour, then remove from the oven and allow the loaf to cool on a rack for 5 minutes. Turn the loaf onto a rack and allow it to cool completely. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream. Makes 1 loaf.