Print Options:

Chocolate Banana Bread





Yields
Makes 1 loaf (about 2 lb.); 8 to 10 servings

This variation on traditional banana bread has become a favorite snack for Teresa Sizemore's children.

  About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
  About 1 1/2 cups all-purpose flour
 1 cup sugar
 2 large eggs, at room temperature
 1 1/2 cups mashed ripe bananas
 1/3 cup Dutch-process unsweetened cocoa
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 cup chopped pecans (optional)
Step 1
1

Butter and flour a 9- by 5-inch loaf pan (8-cup capacity).

Step 2
2

In a bowl, with a mixer on high speed, beat 1/2 cup butter and the sugar until fluffy, about 3 minutes, scraping bowl occasionally. Add eggs and beat until well blended. Stir in bananas.

Step 3
3

In a small bowl, mix 1 1/2 cups flour, cocoa, baking powder, and salt; add to banana mixture and mix just until evenly moistened. Stir in pecans if using. Pour batter into prepared pan.

Step 4
4

Bake in a 350° regular or convection oven until a thin wood skewer inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan on a rack for 10 minutes, then invert loaf from pan and cool completely on rack, about 1 hour.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories287
% Daily Value *
Total Fat 11g15%

Saturated Fat 6.7g34%
Cholesterol 68mg23%
Sodium 394mg18%
Total Carbohydrate 45g17%

Dietary Fiber 1.1g4%
Protein 4.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.