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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This variation on traditional banana bread has become a favorite snack for Teresa Sizemore's children. Ingredients:
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) |
Directions:
1. Butter and flour a 9- by 5-inch loaf pan (8-cup capacity).
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.
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.
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.
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