Leftover ripe bananas that are about to go bad and just some chocolate bar lying around the home pantry are the only ingredients( & a little more) needed for this amazing, moist and easy to make breakfast bread. Enjoy!
Ingredients:
- 3 ripe bananas mashed well
- 1/3 cup vegetable oil
- 2/3 cup sugar
- 2 large eggs
- 1/3 cup water
- 1 tsp vanilla extract
- 1 and 2/3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon powder (optional)
- ¼ cup chopped pecans
- Icing sugar to sprinkle
Tips:
- Put a parchment paper baking sheet in the loaf pan after greasing the pan and lightly grease the parchment paper also. This helps to get the bread out easily after its baked.
- For best results and easy maneuvering of the ingredients use butter, eggs and sour cream at room temperature.
- Duration of baking may change with different ovens, so let the bread cook for 35 minutes straight and from then on check every 5 minutes so that the bread doesn’t burn.
Directions:
- Preheat the oven to 350 degree F.
- Grease a 9×5 loaf pan with non-stick cooking spray.
- Take a big glass bowl and add butter, sugar, eggs, sour cream and vanilla, then mix until the mixture becomes smooth.
- Sift flour, cocoa powder, baking soda and salt into the bowl and mix until the mixture is smooth.
- Gently fold in the chocolate chips until they are evenly distributed.
- Pour the batter in the loaf pan.
- Bake until a toothpick inserted into the center comes out clean around 50 to 55 min.
- Let the bread cool for 15 minutes in the pan, then remove it from the pan but cool completely before slicing and serving.
