Banana bread is something that I make on weekly bases. I buy organic bananas and unfortunately those don't last for to long. Banana bread is the answer to my to ripe to eat bananas. This recipe comes from a very acclaimed canadian chef Jean Paré. It can be find in her book "Most Loved Festive Baking".
1/2 cup of unsalted butter ( room temperature)
2/3 cup of granulated sugar
2 large eggs
1 cup of mashed banana (3 medium)
1 tsp of vanilla extract
2 cups all purpose flour
1/2 semi-sweet chocolate chips
1/2 cup chopped walnuts ( optional)
2 tbsp of cocoa (sifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
In a large mixing bowl cream butter and sugar.
Add the eggs one by one, beating well after each addition and scraping the sides of the bowl as needed it. Add banana and vanilla.
Sift together the flour, cocoa, baking powder, baking soda and salt.
Add the dry ingredients to the banana mixture. Stir until just moistened.
Add the chocolate chips and chopped walnuts.
Stir well. Spread the batter evenly in a greased 9x5x3 inch loaf pan.
Bake in a preheated oven of 350˚F for 1 hour, or until the wooden pick inserted in the middle comes out clean. Let stand in pan for 10 minutes before removing to cooling rack.
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