Prep 15 mins
Cook 55 mins
I have to admit, I'm a purist and love plain old banana bread. But my kids (and my Mom) are chocoholics, and love this version! So we alternate. I also prefer to leave the nuts out, but mom and kids like the nuts in. I've listed as optional.
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup ripe banana, mashed
- 1⁄2 cup pecans, chopped
- 1⁄3 cup miniature semisweet chocolate chips
- Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour and next four ingredients in a separate bowl; add to the butter mixture alternately with the sour cream, beginning and ending with the sour cream.
- Stir in vanilla and the remaining ingredients. Pour the batter into two greased and floured 7 1/2 x 3 x 2 inch loafpans.
- Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from the pans, and let cool completely on wire racks.
The taste of this bread is so good. My son liked it a lot. I omitted the pecans so he can bring for his snack at school. The bread didn't rise a lot. And I was wondering if maybe baking powder would help. Thanks Lynette :) Made for Photo tag game