Wednesday, January 7, 2009

Chocolate Banana Nut Bread

Now imagine it's a quilted ball on sale.
I saw this comic in the paper this morning and got a little closer to understanding why my brother, SIL and Mr. Cactus just spent days watching one football game after another.
I was raised with the motto "Waste Not, Want Not". It's hard for me to throw usable things away. I may give it away, but I don't like toss things in the garbage if they still have a potential purpose.
Whenever I see bananas on my counter that look like this, I take pity. I also know some really good banana bread is in my future.
I saw a recipe on a blog the other day for Chocolate banana bread. I like anything chocolate so I thought I'd give it a try.
First you start by toasting the pecans. Place 1/2 C. pecans in a preheated 350 degree oven for 8-10 minutes. Chop into large pieces, and set aside.

Next mix the dry ingredients in one bowl, and the wet in another.

Fold the wet ingredients into the dry, add pecans (reserving out a few to put on top) and chocolate chips. Pour into a greased and floured bread pan. Place the remaining toasted pecans on top. Bake at 350 degrees for 50-60 minutes, or until a toothpick comes out clean.

1/2 C. toasted pecans, coarsely chopped
1 3/4 C. flour
1/4 C. cocoa powder
3/4 C. sugar
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp salt
1/2 C. chocolate chips
3 ripe bananas, mashed well (about 1 1/2 C.)
1 tsp. pure vanilla extract
2 large eggs,slightly beaten
1/4 C. unsalted butter, melted and cooled
Preheat oven to 350 degrees. Place oven rack to middle. Butter and flour bottom and sides of loaf pan. Set aside.
Place the pecans on a baking sheet and bake for 8-10 minutes, until lightly toasted. Let cool and then chop coarsely. Be sure to leave a few aside for garnishment.
In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, mash bananas. Add eggs, melted butter and vanilla. With a rubber spatula lightly fold in banana mixture into dry ingredients until just combined and the batter is thick and chunky. Fold in the pecans and chocolate chips. Pour batter into prepared pans. Garnish with pecans if desired. Bake until bread has risen and toothpick comes out clean, about one hour.
Place on wire rack to cool and then remove bread from pan. Serve warm or cooled.
Yesterday Bev showed her latest finished quilt. Notice the beautiful Kaffe fabric in the border, not to mention the fabulous paper piecing job.

OOOhhhh, Ahhhhh...clap, clap, clap....


Material Mary said...

The bread looks to die for, as I am probably the greatest food lover oh and by the way, for the new year we did your egg rolls--to die for as well. Great recipe. Tell your friend the quilt is truly a stunner!!

Jules said...

Oh always make me hungry with your tempting recipes and you make me want to quilt...someday I'm coming for lessons!

Eileen said...

Yay! Gorgeous quilt!

We have been eating all the bananas up lately.. but lots of time there are very ripe ones on the counter. Thanks for the yummy looking recipe.