I had three ripe bananas which usually means its time to make some Banana Bread. But I was craving chocolate… so chocolate banana nut bread it was! I tweaked my banana bread recipe and the result was amazing! This is definitely my new favorite quick bread. It is so decadently wonderful. Its moist and sweet and chocolatey… sooo tasty warm from the oven!
Chocolate Banana Nut Bread
1/2 c toasted pecans, coarsely chopped
1 3/4 c all-purpose flour
1/4 c Dutch-processed cocoa powder
3/4 c granulated sugar
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 c chocolate chips
3 ripe bananas, mashed well (about 1-1/2 cups)
1 tsp pure vanilla extract
2 large eggs, lightly beaten
1/4 c unsalted butter, melted and cooled
Preheat oven to 350°F and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Place the pecans on a baking sheet and bake for about 8 – 10 minutes, until lightly toasted. Let cool and then chop coarsely (be sure to leave a few aside for garnishment if desired).
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl, mash bananas. Add eggs, melted butter, and vanilla. With a rubber spatula lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the pecans and chocolate chips. Pour batter in prepared loaf pan. Garnish with whole pecans, if desired. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 1 hour. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Yields: One loaf.
{ 10 comments… read them below or add one }
Oh my goodness! This looks so moist and delicious. I’ll definitely be trying chocolate banana nut bread.
yummy, that looks good. Was it dry after a day or two? I made the chocolate cinnamon loaf from starbucks and it was super dry after one day
not good.
What a yummy looking loaf of bread!! I bet it tasted amazing.
looks good, going to try to make it tomorrow!!!
Wow – if my bananas last long enough, I am going to give this one a try!
Thank you for this fantastic recipe: my only change was that I used walnuts instead of pecans. Everyone loved it. It freezes well too.
Why do you need to use Dutch processed coco and coud you use self rising flour and leave out the baking powder, baking soda, and salt? I really want to try this it looks great!
Brandy – you want to used Dutch processed because it has different properties than natural unsweetened cocoa powdered. Its treated and becomes neutral and won’t react with baking soda. So it should be used in recipes calling for baking powder. But because there’s already a little bit of baking soda, you should be able to substitute for the unsweetened variety.
As far as self rising flour goes, I’ve never tried it. I only keep all-purpose at home. But according to King author you should be able to substitute in most cases.
If you do try it out, please let us know the result!
I just made this- SO GOOD!!
glad you liked it!