With Thanksgiving over, and the season of Christmas eating splurges is upon us, I'm putting together some oldies along with new recipes I'll be making very soon for my personal enjoyment. I'm sharing a new recipe I was lucky enough to have been 'enticed' to try. The allure of this bread is a winning combination that's sure to please your taste buds.
Chocolate Banana and Pecan Bread
This bread is very, very soft and moist. Seriously delicious and definitely a new favorite for me!
1 c (142g) flour
1/4 c + 1 Tbls (27g) cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1/2 c (100g) granulated sugar
1/2 c (80g) packed brown sugar
1/2 c (118ml) vegetable oil
1 c (236ml) mashed very ripe banana
1/3 c + 1 Tbls (90ml) sour cream
3/4 tsp vanilla
3/4 c (177ml) pecans
Preheat your oven to 350F (176C). Grease one 8 1/2" x 4 1/2" loaf pan or three 5 3/4" x 3" loaf pans and set aside.
In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the sugars, egg and vegetable oil. Add in the banana, sour cream and vanilla. Sift 1/2 of the dry ingredients over the wet, and fold to combine. Add the pecans and repeat with the remaining half. Pour into the prepared pan and bake until the bread is firm to the touch and slightly cracked, about 60 minutes. Cool on a rack completely before glazing.
A splash of milk
Pour the milk into a bowl and sift powdered sugar over the top. Whisk to combine and add enough powdered sugar to form a thick glaze. Pour over the cooled bread and top with additional pecans, if desired.