Sunday, March 3, 2013

Chocolate Banana Pecan Bread

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From Karen Emerson of Evansville

Here is what just came out of the oven. People at work are going to love me tomorrow!

Chocolate Banana Pecan Bread

1/2 cup butter, room temperature

1-2/3 cups all-purpose 

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1-1/4 cups sugar

2 large eggs

1-1/2 cups mashed overripe bananas (I used 4 medium)

2 tablespoons sour cream

1 teaspoon pure vanilla extract

8 oz. of German baking chocolate, slowly melted

1-1/4 Cup pecan chips

Preheat oven to 350 degrees. 
Butter and flour two bread loaf pans. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. 

Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. 
Beat in flour mixture and chocolate on medium. Fold in pecans. 

Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 55 to 65 minutes.
 Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. Dust top with powdered sugar.

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