Chocolate Banana Bread

This variation on traditional banana bread has become a favorite snack for Teresa Sizemore's children.

Yield: Makes 1 loaf (about 2 lb.); 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 34%
  • Protein: 4.2g
  • Fat: 11g
  • Saturated fat: 6.7g
  • Carbohydrate: 45g
  • Fiber: 1.1g
  • Sodium: 394mg
  • Cholesterol: 68mg


  • 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)


  1. 1. Butter and flour a 9- by 5-inch loaf pan (8-cup capacity).
  2. 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. 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. 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.
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