Banana Brownie Bread
"From a local volunteer cookbook"
photo by twissis
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 loaf
ingredients
directions
- Preheat oven to 350°F.
- Grease loaf pan.
- Combine margarine, sugar, eggs and vanilla in a bowl.
- Beat on medium speed until moistened.
- Mash bananas and add with milk.
- Beat on low to blend.
- Add next five ingredients.
- Beat on low until flour mixture is moistened.
- Use a spoon to fold in the walnuts.
- Pour batter into loaf pan.
- Bake on centre rack 50-60 minutes.
- Remove from oven and let stand 15 minutes on a wire rack.
- Remove from pan.
- Cool completely.
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Reviews
-
excellent! if you use soymilk, you can leave out the eggs. just use about a half cup instead of a quarter. (makes it vegan). very good recipe. -
This turned out very good, I threw some chocolate chips in as well to give another shot of chocolate. Baked it it 4 mini loaf pans and it worked out great. -
OK, I don't like banana bread and my sis in law doesn't like chocolate...but we both loved this! LOL. And I forgot to add the walnuts, which I definitely will do next time. Great recipe, with a nice blend of chocolate and banana without one overpowering the other. Thank you! -
This lovely, moist (but not overly so) quick bread was my 1st pick for my personal Best of 2016. We loved it & several guests have shared our opinion. This was a 2nd effort, but forgot to review my 1st. Used a loaf pan for the 1st try & a springform bundt pan for the 2nd. Both were equally wonderful. Made as written except that I did not use the nuts as DH is restricted by a special diet. Thx for sharing this recipe. It will be made often. :-) -
I love, love, love this bread! I wish I could give this recipe more than 5 stars. The bread was very moist, and I like that I could cut each slice without it crumbling, like with most other banana breads. When it came to adding the cocoa, I used Hershey's Special Dark Cocoa, which gave the bread a nice chocolate flavor, and I used chopped pecans rather than chopped pecans. I only had to bake the bread for 55 minutes, then let it rest on the wire rack for about 55 minutes before removing from the pan, and before removing the bread, I did run a butter knife around the inside of the pan. I cut the bread into 11 (3/4-inch) slices.This is one bread recipe that's going in to my recipe box, as this recipe is definitely a keeper!! Thank you Bluenoser for sharing this recipe. I look forward to making this bread often!
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Tweaks
-
Since my bananas were SO ripe (almost liquified!) I choose to use 1Tbs less sugar. It was still sweet enough for us (I tend not to like overly sweet food). -
I used pecans instead of walnuts and had to bake it 55 minutes. Moist, great banana flavor, subtle chocolate flavor. Enjoyable breakfast or snack bread. -
I loved this bread. It was a nice change from the usual banana bread. There was just enough chocolate so as not to overpower the bananas, but to still give a nice flavor. I used butter instead of margarine and I used 3/4 cup of whole wheat flour and 3/4 cup of white flour. It turned out moist and flavorful. I will make this again. Thanks!
RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.
