Jackie Lindley
Special to the Tribune-Star
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I don’t remember where or how I got this recipe. If you like chocolate and bananas, you will like this. I have never been a big fan of chocolate, but this isn’t bad. I never have unsalted butter, so I always leave out the salt that has to be added. Whenever I want real ripe bananas I have to hide them from Gene. The last time I used ripe bananas to make something he found them before I could get to them; they were black (just right) and he had eaten one. So I was short one, but it turned out good anyway. Hope you enjoy this as much as everyone I know that has had it.
Chocolate Banana Bread
2 cups flour
3⁄4 cups sugar
1⁄4 cup cocoa
1 1⁄2 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cups unsalted butter, softened
2 eggs
1 1⁄3 cups very ripe bananas, mashed (about three bananas)
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
• Whisk flour, sugar, cocoa, baking powder and salt in a large bowl.
• Beat butter in a large bowl at medium speed until lightened.
• Beat in chocolate, eggs, bananas and vanilla at low speed.
• Stir in flour mixture just until combined.
• Pour into a sprayed 9x5 inch loaf pan.
• Bake at 350 degrees for 50 to 60 minutes or until toothpick insert in center comes out almost clean.
• Cool on wire rack for 15 minutes. Remove from pan, cool completely. Sprinkle with powdered sugar before serving.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
