Cocoa Nana Bread Recipes

CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
• In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
• In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
• Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.
• Note: There are two types of unsweetened cocoa powder: natural (such as Hershey's) and Dutch-processed. Dutch-processed will not work in this recipe.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

COCOA-NANA BREAD

Steps:

• Preheat oven to 350. Butter a 9x5 inch loaf pan and place in on an insulated baking sheet (can use 2 regular sheets stacked together).
• Sift together flour, cocoa, baking powder, baking soda, and salt.
• Cream butter and sugars together.
• Add eggs, one at a time.
• Reduce mixer speed to low and mix in bananas.
• Add dry ingredients in 3 additions, mixing only until ingredients are mixed together.
• Beat in buttermilk on low speed.
• Stir in chocolate chips.
• Scrape batter into pan.
• Bake for 30 minutes, then cover loosely with a foil tent to prevent from overbrowning.
• Bake for another 40-45 minutes, or until tests done.
• Remove and cool for at least 20 minutes before running a knife around the edge of the pan, then turning it out of the pan.
• Cool to room temperature (make sure bread is right side up while cooling).