Ponderosabananachocolatebread Recipes

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CHOCOLATE BANANA BREAD



Chocolate Banana Bread image

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

1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup natural unsweetened cocoa powder, such as Hershey's (see note)
1 teaspoon baking soda
1 teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup mashed very ripe bananas, from 2-3 brown bananas
½ cup sour cream
1 teaspoon vanilla
½ cup semi-sweet chocolate chips

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

CHOCOLATE-BANANA BREAD



Chocolate-Banana Bread image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Sandwich small slices of banana bread with chocolate ice cream.

CHOCOLATE BANANA BREAD



Chocolate Banana Bread image

This is a very different banana bread recipe; it has chocolate chips, cocoa, and a touch of sour cream. Delicious!

Provided by Tracie P.

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Banana Bread     Chocolate Banana Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

1 cup margarine, softened
2 cups white sugar
4 eggs
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
¼ cup unsweetened cocoa powder
1 cup lite sour cream
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
  • Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 40.8 g, Cholesterol 34.9 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 3.7 g, Sodium 224.3 mg, Sugar 24.3 g

PONDEROSA BANANA CHOCOLATE BREAD



Ponderosa Banana Chocolate Bread image

Ohhhh so divine; chocolate and bananas mixed together in a moist and delicious cake. Scrumptious warm served with a bit of butter!

Provided by trishypie

Categories     Quick Breads

Time 1h30m

Yield 16 slices

Number Of Ingredients 12

1 cup butter
2 cups sugar
2 eggs
1 teaspoon vanilla
3 cups bananas (5-6 mashed bananas)
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup sour cream
1 teaspoon ground cinnamon (topping)
1/2 cup brown sugar (topping)
1 1/2 cups chocolate chips (topping)

Steps:

  • Cream together butter and sugar with a hand mixer. Add eggs one at a time beating well. Add vanilla and bananas and mix.
  • Add all remaining ingredients except for the last 3 for the topping. Mix well.
  • In a separate bowl, mix cinnamon and brown sugar together.
  • Pour half of the batter into a greased bundt pan. Top with half of the cinnamon sugar mix and half of the chocolate chips.
  • Pour remaining half of the batter into the bundt pan and top with the remaining half of the cinnamon sugar mix and the remaining chocolate chips.
  • Bake at 350 degrees for 1 hour 15 minutes or until a skewer comes out clean. Enjoy!

Nutrition Facts : Calories 451.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 63.3, Sodium 306, Carbohydrate 66.9, Fiber 2.4, Sugar 43.8, Protein 4.8

BEST CHOCOLATE BANANA BREAD



Best Chocolate Banana Bread image

This recipe comes from Joyofbaking.com. I baked this for 50 minutes and waited about five minutes more to remove the bread carefully from the pan and let it cool completley on the cooling rack. If I would've followed the original recipe it might not have been so so moist.

Provided by Mrs. Cookie

Categories     Quick Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup toasted walnuts or 1/2 cup pecans, coarsely chopped
1 3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas, mashed well (approximately 1 pound or 454 grams)
1 teaspoon pure vanilla extract
demerara sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
  • Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
  • In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean,( I baked it for 50 minutes, and removed it carefully from the pan and let it cool) about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 625.1, Fat 28.9, SaturatedFat 14, Cholesterol 113.2, Sodium 250.3, Carbohydrate 86.7, Fiber 4.4, Sugar 49.5, Protein 9.7

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