COCOA-NANA BREAD
Make and share this Cocoa-Nana Bread recipe from Food.com.
Provided by Dragonfly AZ
Categories Quick Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 306.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 52, Sodium 270.1, Carbohydrate 48.6, Fiber 4.4, Sugar 24.8, Protein 6.1
CHOCOLATE BANANA BREAD
Chocolate chips and cocoa powder give this chocolate banana bread deep chocolate flavor, while the addition of sour cream makes it tender.
Provided by Jennifer Segal
Categories Breads
Time 1h30m
Yield Make one {9 x 5-inch|23 x 12.5-cm} loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273, Fat 13 g, Carbohydrate 37 g, Protein 4 g, SaturatedFat 8 g, Sugar 24 g, Fiber 2 g, Sodium 327 mg, Cholesterol 58 mg
NANA'S BANANA BREAD
In my opinion, this is the absolute best banana bread out there. I got it through a mail order recipe club called "Grandma's Kitchen". It is so easy to make, and it seems like everyone always has some ripening bananas that they're trying to get rid of!
Provided by Juju Bee
Categories Quick Breads
Time 1h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, and spray bottom of a 9 inch round pan with non-stick cooking spray.
- Beat butter in a large bowl with an electric mixer until light and fluffy.
- Add granulated Sugar and brown sugar; Beat until well blended.
- Add egg, egg whites and vanilla; blend.
- Mix in the mashed bananas, and beat the mixture on high speed for 30 seconds.
- In a separate bowl, combine flour, baking soda, salt and baking powder.
- Add flour mixture to butter mixture alternately with the cream, ending with the flour mixture.
- Mix in the walnuts.
- Pour batter evenly into prepared 9 inch round pan (or loaf pan).
- Bake until golden brown, and toothpick inserted near the center comes out clean (About one hour).
Nutrition Facts : Calories 404, Fat 18.4, SaturatedFat 8.7, Cholesterol 62.7, Sodium 410.6, Carbohydrate 55.2, Fiber 2, Sugar 29.9, Protein 6.3
NANNA'S BANANA BREAD
My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite--moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.
Provided by SHARON PARENTEAU
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
- Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 286 calories, Carbohydrate 37.9 g, Cholesterol 31.4 mg, Fat 13.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 182.2 mg, Sugar 19.5 g
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