My dear friend Emily, who has recently moved to Boston, had a cat named Cheerio. I would visit him when Emily was away and make sure he was fed, etc. During one trip, I noticed that Emily had some beyond ripe bananas in her kitchen. Knowing she wouldn't be back in time to eat them, I snagged them and decided to find something to bake with them. I was not a big fan of bananas in general, but after this recipe, I am now totally into them.
1/2 c pecans, coarsely chopped
1 3/4 c flour
1/4 c Dutch-processed cocoa powder
1 c sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1/2 c white or dark chocolate chips (guess which I chose)
2 eggs, lightly beaten
1/2 c butter, melted and cooled
3 ripe bananas , mashed well (about 1-1/2 cups)
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.
- Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
- Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
- In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
- With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with brown sugar.
- Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf.
Yum, yum, yum! Good stuff. I need to add bananas into my regular rotation of baking. It was DANGEROUS warmed up with a scoop of vanilla ice cream on it.