Pass It On - Chocolate Banana Bread

Ok, I admit this isn't the healthiest of recipes, but at least it's homemade! I've been wanting to make banana bread for a long time, but since Chris gobbles up bananas before they even have a chance to go brown, I haven't had any ripe bananas to use. Not today though! I was able to get ripe bananas at the fruit market for a bargain.

I probably left this in the oven a bit too long. I had checked it with a skewer, and it wasn't quite done, so I put it back in the oven for 5 minutes. Except I forgot to set the timer, so my 5 minutes was probably more like 10 minutes. The loaf is still moist and tasty, but the top is a bit browner than I would like it to be. Oh well! At least it didn't catch on fire. Enjoy!

Chocolate Banana Bread (adapted from Joy of Baking)
    Makes 1 -23 x 13 x 8 cm loaf

1/2 cup toasted pecans or walnuts, coarsely chopped
1 3/4 cups all purpose flour
1/4 cup cocoa powder
1 cup white sugar (I use less)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup white or dark chocolate chips
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas, mashed well
1 tsp. vanilla extract

1. Preheat oven to 180 °C (350 °F) 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 23 x 13 x 8 cm loaf pan. 

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

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

4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. 
5. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients until just combined and batter is thick and chunky. 
6. Fold in the nuts and chocolate chips.  

7. 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.

8. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.