Monday, March 19, 2012

Chocolate Banana Bread

I had a couple of bananas that were getting over ripe so I decided to make banana bead.  I made chocolate banana bread when David and Amy came to visit me in Oklahoma over Thanksgiving and they LOVED it, so I made it again.  It is adapted from the Martha Stewart banana bread recipe, except I used vanilla yogurt instead of sour cream and added cocoa power and mini chocolate chips to the recipe.  I have to admit it is quite good!!
 I added 4 tablespoons of Nestle Toll House cocoa powder, 3/4 cup of mini chocolate chips and I substituted vanilla yogurt for the sour cream.  Turned out fabulous!!!!!!!!


  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

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