ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Banana Bread

Yield Makes 1 loaf (about 2 lb.); 8 to 10 servings
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)

Nutrition Information

  • calories 287
  • caloriesfromfat 34 %
  • protein 4.2 g
  • fat 11 g
  • satfat 6.7 g
  • carbohydrate 45 g
  • fiber 1.1 g
  • sodium 394 mg
  • cholesterol 68 mg

How to Make It

  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.