My children are grown and I am retired. Therefore,
gourmet cooking is my new passion. I am a foodie
who tries to cook some of the Mexican, Italian, and
Oriental dishes I see online. I like to try the dishes
that are trending on social media too. These
dishes are not too complicated and require
ingredients available in your local grocery
store.
I also experiment with making unusual
muffins and breads which I eat during the week.
I got bored with baking plain banana and blueberry
muffins. I have experimented with peach, apple,
pumpkin, lemon, orange and zucchini muffins and
breads. I wanted to think of a new breakfast bread
to serve my family during the holidays this year.
I surveyed my pantry. There were too many boxes
of chocolate cake mixes stored on the shelf. I had
a large banana left in my fruit bowl. Plenty of
pecans and walnuts were in mason jars in my
fridge. This chocolate lover was going to bake
a bread that was good for a Holiday Breakfast,
Brunch, or Luncheon menu!
I may try a peach blueberry or a chocolate cranberry
bread in the future.
HOLIDAY CHOCOLATE BANANA BREAD
1 Box Chocolate Cake Mix
2 Eggs
1 large ripe Banana
1/2 Cup Sour Cream
1/2 Cup fine chopped Walnuts
1/4 Cup Sweetened Shredded Coconut
1/2 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
1/2 Cup or to taste, Dark Chocolate Chips, for Topping
DIRECTIONS:
Preheat oven to 350 degrees. Spray loaf pan with cooking spray.
In large bowl mash the banana. Add sour cream, eggs,
cinnamon, vanilla, coconut, and nuts. Mix well with
a Mixing Fork. Batter will be thick. DON'T OVER MIX.
Pour batter into loaf pan and spread evenly. Cover
top of batter with chocolate chips. Bake 45 minutes
or until toothpick comes out clean.
TIPS:
** 1/3 cup oil can be added. I forgot to
add it. The bread was still moist and
tasty.
** I always add coconut to my breads.
It enhances the flavor profile of the bread.
** Sour Cream adds moisture and keeps
bread from being too sweet.
** Semi-sweet chocolate chips can be substituted.
** Pecans can be substituted.
