Did you ever freeze ripe bananas? I know that seems strange but they freeze well if you leave the peel on. I find that vacuum-sealed bags work the best when you freeze any kind of food. When you want to make a banana bread, you just need to thaw the frozen bananas and they’re perfectly ripe. I love keeping a few quick breads in the freezer. Just place the the frozen bread on your kitchen counter overnight and you have an instant dessert the next day.
This delicious recipe filled the house with an incredible smell of brownies! The combination of bananas and chocolate was a big hit. I hope you enjoy this recipe!
Chocolate Banana Nut Bread
4 oz. package 60% Cacao bittersweet chocolate baking bar
1/2 cup butter, softened
2/3 cup sugar
1/4 cup light brown sugar, packed
1 large egg
1 1/2 cups mashed (very ripe) bananas
1/4 cup milk
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup walnuts, chopped
1/4 cup walnuts, chopped (for the topping)
1. Preheat the oven to 350 degrees F. Spray one 9 x 5 loaf pan with nonstick spray; set aside.
2. Melt the chocolate in a double boiler over low heat. Set aside to cool.
3. In a large mixing bowl, cream the butter and sugars together. Add the egg, bananas, milk, and melted chocolate. Mix on low speed until well blended.
4. In a medium bowl, combine the flour, salt, and baking soda. Add the flour mixture and 1/2 cup of walnuts to the wet mixture. Mix on low speed until combined. Pour the batter into the loaf pan evenly. Sprinkle the top with 1/4 cup of walnuts.
5. Bake for 65 – 67 minutes or until a tooth pick inserted in the center comes out clean. Cool completely before slicing.
When the bread is completely cooled. Wrap well in plastic wrap and place in a freezer bag. Label the bag and freeze up to 2 months.
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