My grandma was famous for her chocolate cake, which I may post on another date. This morning as I made the banana bread that she loved with her old measuring cups, I found my way to putting a little of that special cake into the bowl. Remembering the towering pecan trees in her yard, we had to top it off with whole pecans. The result is a rich chocolate banana bread that is decadent and worthy of a special occasion with special people close to your heart. There is an option to choose between coconut oil and butter in this recipe. If you like the hint of coconut sweetness, choose it. Or if you prefer a buttery finish, choose the butter.
By: Bekie A
3 bananas mashed
1 cup of sugar
2 heaping Tbsp of cocoa powder
Pinch of salt about 1/4 tsp
2 tsp Mexican vanilla
1 heaping cup of self rising flour plus 1 Tbsp
1/2 cup of coconut oil or 1 stick of melted butter
1/2 cup chocolate chips
1/4 cup of pecans
1/2 cup if chocolate chips
2 tbsp of coconut oil or butter
Whisk together sugar and bananas until creamy. Add in vanilla, eggs, butter or coconut oil, and then add in everything else stirring between ingredients. Reserve the pecans. Pour into a buttered 12 inch round pan, or layer into two 8 inch pans or make 9×5 loaf. Sprinkle pecans on top.
Bake on 350 for 20-25 min until center is no longer gooey. For 9×5 loaf, cooking time will increase to 30 minutes.
You can dust with powder sugar, or drizzle with the chocolate ganache.
Place ingredients into a large glass bowl and microwave for 30-45 seconds. Stir until smooth.