This variation on traditional banana bread has become a favorite snack for Teresa Sizemore's children.
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)
How to Make It
Butter and flour a 9- by 5-inch loaf pan (8-cup capacity).
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.
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.
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.