Pages

▼

Wednesday, February 23, 2011

Chocolate Banana Bread: National Banana Bread Day

Today is National Banana Bread Day! Last year I posted a recipe for a traditional Banana Bread with Chocolate Chunks. Well maybe not all that traditional with the chocolate chunks. I adore Chocolate and Bananas, so any combination of these ingredients works for me. Today I thought I'd post an easy delicious recipe for Chocolate Banana Bread. This recipe is from Godiva, and since it's a Godiva Recipe, I suggest using Godiva Dark Chocolate.  You can always tweak this recipe as suits your fancy!

CHOCOLATE BANANA BREAD

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup alkalized unsweetened cocoa powder
1/2 cup unsalted butter, softened
Pinch of salt
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup sour cream
4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

Directions
1. Preheat oven to 350°F. Butter bottom and sides of 9x5x3-inch loaf pan.
2. In medium bowl, sift together flour, baking soda, salt and cocoa powder.
3. Beat butter and sugar in mixing bowl 2 minutes or until light, using electric mixer at medium-high speed. Beat in eggs, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Add bananas and vanilla extract at low speed, mixing until combined.
4. Add flour mixture alternately with sour cream. Add chocolate and blend just for a few seconds. Scrape batter into prepared pan and smooth top. Bake 55-60 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan set on wire rack for 15 minutes. Remove from pan and cool completely on rack.

Photo: Godiva Chocolate
at

4 comments:

  1. AnonymousFebruary 24, 2011 at 7:31 AM

    I have made this recipe for about 2 years and it is the best of the best. It is so moist and so chocolate that it's hard not to eat the whole thing. I make 2 small pans and always keep one in the freeze for hostess gifts. There are a lot of things you can do with this for neat desserts.

    ReplyDelete
  2. Janet RudolphFebruary 24, 2011 at 4:52 PM

    You actually have some left to freeze? :-) I love this recipe, too! Hard not to eat it all right away!

    ReplyDelete
  3. AnonymousMarch 16, 2011 at 10:32 AM

    This recipe is ok, but it is definitely lacking. It didn't occur to me until the bread was already baking in the oven that this recipe calls for unsalted butter and doesn't call for the addition of salt, which it needs to bring out the flavor. While it was rich and moist, it tasted kind of flat because of this.

    ReplyDelete
  4. Janet RudolphMarch 16, 2011 at 10:38 AM

    Anonymous II, you're so right. A pinch of salt would make the difference. Thanks for letting me know.

    ReplyDelete