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

Teresa Sizemore, Catheys Valley, California
Recipe by Sunset December 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

287 calories; calories from fat 34%; protein 4.2g; fat 11g; saturated fat 6.7g; carbohydrates 45g; fiber 1.1g; sodium 394mg; cholesterol 68mg.