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This variation on traditional banana bread has become a favorite snack for Teresa Sizemore's children. About 1/2 cup (1/4 lb.) butter or margarine, at room temperature About 1 1/2 cups all-purpose flour 1 cup sugar 2 large eggs, at room temperature 1 1/2 cups mashed ripe bananas 1/3 cup Dutch-process unsweetened cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1 cup chopped pecans (optional) 1. Butter and flour a 9- by 5-inch loaf pan (8-cup capacity). 2. In a bowl, with a mixer on high speed, beat 1/2 cup butter and the sugar until fluffy, about 3 minutes, scraping bowl occasionally. Add eggs and beat until well blended. Stir in bananas. 3. In a small bowl, mix 1 1/2 cups flour, cocoa, baking powder, and salt; add to banana mixture and mix just until evenly moistened. Stir in pecans if using. Pour batter into prepared pan. 4. Bake in a 350° regular or convection oven until a thin wood skewer inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan on a rack for 10 minutes, then invert loaf from pan and cool completely on rack, about 1 hour. Yield: Makes 1 loaf (about 2 lb.); 8 to 10 servings CALORIES 287 (34% from fat); FAT 11g (sat 6.7g); CHOLESTEROL 68mg; CARBOHYDRATE 45g; SODIUM 394mg; PROTEIN 4.2g; FIBER 1.1g Sunset, DECEMBER 2001  |
This recipe is subject to copyright protection and may not be reproduced without Sunset's consent
