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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 6.2 g
  • Cholesterol: 25.6 mg
  • Sodium: 33.6 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.2 g

View full nutritional breakdown of chocolate banana bread calories by ingredient
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chocolate banana bread

Submitted by: MOONTOES1

Introduction

www.joyofbaking.com www.joyofbaking.com
Number of Servings: 24

Ingredients

    1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped

    1 3/4 cups (230 grams) all-purpose flour

    1/4 cup (30 grams) unsweetened cocoa powder (Dutch processed or regular)

    1 cup (200 grams) granulated white sugar

    1 teaspoons baking powder

    1/4 teaspoon baking soda

    1/4 teaspoon salt

    1/2 cup (85 grams) white, dark, or milk chocolate chips

    2 large eggs, lightly beaten

    1/2 cup (113 grams) unsalted butter, melted and cooled

    3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

    1 teaspoon pure vanilla extract



    Read more: http://www.joyofbaking.com

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Directions

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Can be covered and stored for a few days, or frozen for longer storage.

Makes 1 - 9 x 5 x 3 inch loaf. cut into 12 slices then cut in half



Read more: http://www.joyofbaking.com

Serving Size: makes 24 slices

Number of Servings: 24

Recipe submitted by SparkPeople user MOONTOES1.





TAGS:  Desserts |

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