Chocolate Banana Bread
This recipe is taken from the 2003 Milk Calendar. The addition of cocoa to this quick bread gives a chocolate flavour but doesn’t take away from the good nutrition of bananas and Milk. A sweet treat your family will love.
- Prep: 15 min
- Cooking: 1 h
Ingredients
- 1/3 cup (80 mL) butter softened
- 3/4 cup (180 mL) sugar
- 1 cup (250 mL) mashed ripe banana
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 2 1/4 cups (560 mL) all-purpose flour
- 1/3 cup (80 mL) cocoa powder sifted
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) Milk soured* or buttermilk
- 1 cup (250 mL) chopped toasted walnuts
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 350 ºF (180 ºC). Lightly butter or spray 9 x 5-inch (23 x 13 cm) loaf pan.
In large bowl, using electric mixer, beat butter and sugar until light and fluffy; beat in banana, eggs and vanilla. In separate bowl, combine flour, cocoa, baking powder, baking soda and salt. Stir into banana mixture alternately with milk, making 3 additions of flour and 2 of milk. Stir in walnuts.
Spread into prepared pan. Bake for 60 min or until tester inserted in centre comes out clean. Let cool in pan on rack for 5 min. Turn out onto rack to cool completely.
Tips
*To sour milk, spoon 1 tbsp (15 mL) lemon juice or white vinegar into measuring cup; pour in enough milk to make 1 cup (250 mL). Let stand for 5 min, then stir.
Nutritional information
Per serving| Energy: | 346 Calories |
| Protein: | 7 g |
| Carbohydrate: | 47 g |
| Fat: | 16 g |
| Fibre: | 2.6 g |
| Sodium: | 295 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 67 mg |
| Folate: | 24 % |
| Magnesium: | 20 % |
| Thiamin: | 19 % |
| Iron: | 16 % |
