Friday, August 24, 2012

Foodie Fridays: Chocolate Banana Bread

My freezer has gone bananas...literally.  I am the queen of not eating the bananas fast enough and low and behold, I end up with a freezer full of black bananas, but they are sooooo good to cook with so don't be scared.  Although, the typical banana muffins and bread are starting to get a little old to me even when I spice them up with agave, sugar free, nuts, flax.  So I was jumping at the chance to try this Chocolate Banana Bread recipe.  And so glad I did because it was super yummy.

I did change it up a bit, didn't use the marshmallows from the original recipe and made it sugar free (trying to be guilt free with something as decadent as Chocolate Banana Bread!)  I think next time I will try making it more dense like noted below, mine turned out with a traditional bread texture.

Chocolate Banana Bread

1 stick unsalted softened butter
1 cup  Xylitol (If you haven't tried this you need to, can't tell the dif from sugar, AND its natural)
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
4 medium-large ripe bananas
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt

Preheat oven to 350 degrees F. and spray bread pan (9×4 or 9×5 inch) with cooking spray.
Cream butter and sugar into a large bowl until light and fluffy. Add eggs, sour cream and vanilla mixing to combine. Mash all bananas and add to bowl, mixing to combine. Add flour, cocoa, baking soda, baking powder, salt, stirring to combine. Pour into prepared bread pan, spreading evenly on top. Bake for 55-60 minutes or until baked through. Remove and let cool for 20 minutes before removing from pan. When cool, cut into slices and serve.

Note: If you want the bread to be dense and almost bread pudding like leave out the baking soda and baking powder and reduce the flour to 1 cup. For a more traditional textured bread pudding follow the recipe as stated

Original Recipe and Photo

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