This recipe I whipped up to use up some ripening bananas on the counter. My daughter and I dislike bananas, so I put as much chocolate and pecan nuts as I can to make it a tasty treat for non-banana lovers. We’ll see if my daughter will try it! I used a mocha powder I bought from Starbucks for the cocoa. If you can’t find it, just use a high end cocoa mix that has a little vanilla and a mix of chocolates in it. That should do the trick. Ghirardelli has a nice sweet ground cocoa that can work just as well.
Ingredients
3 oz. softened butter
1 cup sugar
2 eggs
1/4 cup low fat milk
2 very ripe bananas, mashed up
1 3/4 cup flour
1/2 cup Starbucks Mocha Powder
1/2 Tbsp baking powder plus 1 tsp.
1/2 Tsp. salt
1 Tsp. vanilla
3/4 well chopped pecans
1/4 cup semisweet chocolate mini chips
Preheat oven to 350˚. Spray 2 8.5 inch loaf pans with nonstick cooking spray. In a large mixing bowl, cream the butter with sugar until light and fluffy. Beat in the eggs, one at a time, mixing very well after each. Add the milk and the bananas and mix. Add the vanilla. In another bowl, whisk the flour with the mocha/cocoa mix, baking powder and salt. Add to the wet ingredients on low and mix until well combined. Careful not to over mix. With a spatula, add the mini chocolate chips and the chopped pecans.
Divide evenly between baking pans. Bake on the center rack for about 35-45 minutes. Watch for the color to be golden and a toothpick at the center that comes out clean. Let cool in pans for ten minutes, then turn the loaves out onto cooling racks to finish cooling. Cover with plastic wrap to store.
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