Prep 10 mins
Cook 50 mins
This recipe is what always keeps me from throwing away those over-ripe bananas in the fruit bowl! it's delicious and pretty easy to make; it has chocolate in it so even people who aren't banana-fans can enjoy it! its derived from a more traditional recipe from Pillsbury. use very over-ripe bananas, and mash them well, unless you like the chunks in your bread.
- 473.18 ml flour
- 236.59 ml sugar
- 59.14 ml unsweetened cocoa
- 7.39 ml cinnamon
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml butter or 118.29 ml margarine, softened
- 2 eggs
- 78.07 ml milk
- 236.59 ml mashed well-ripened banana (2medium)
- 4.92 ml vanilla extract
- 118.29 ml semi-sweet chocolate chips
- preheat oven to 350 degrees and grease bottom only of 8x4 or 9x5 loaf pan. blend margarine/butter with sugar until light&fluffy. beat in eggs. mix in bananas, vanilla, and milk.
- combine flour, cocoa, baking soda, salt, and chocolate chips. add flour mixture to banana mixture and combine until ingredients evenly distributed and all dry ingredients just moistened(do not over mix).
- pour batter into pan and bake for 50-65mins or just until you can insert a toothpick into the center and it comes out clean without wet batter(toothpick might get some melted chocolate on it-which shouldn't be mistaken for batter).
- cool on a rack for 5mins, then remove the bread from the pan, wrap it in plastic wrap tightly and store in the fridge. leaving it in there for about a day will allow the flavors to blend and mellow.
This bread is so delicious! The house smells wonderful, the recipe was easy to put together, the bread is absolutely yummy.....What's not to like? Thank you for sharing the recipe, I'll definately make this again. Made for New Kids on the Block Tag game.