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Banana Peanut Chocolate Loaf

The texture of this loaf is very fine, and inspired us to serve it with a healthy dollop of whipped cream and a handful of fresh raspberries.

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup unsweetened cocoa
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup honey
  • 2 tablespoons sugar
  • 3/4 teaspoon vanilla
  • 1 egg, lightly beaten
  • 3/4 cup mashed banana (2 medium bananas)
  • 2 tablespoons sour cream
  • 1/3 cup unsalted peanuts, roasted and chopped
  

Equipment: One 9x5x3 inch loaf pan, buttered and dusted with unsweetened cocoa.

Preheat oven to 350° F.

Using a whisk, combine flour, baking powder, baking soda, and cocoa in a medium bowl.

In a large bowl cream butter with honey and sugar. Beat in vanilla, egg, banana and sour cream. Mix well after each addition.

Add flour mixture to wet ingredients, and blend with a wooden spoon. Fold in nuts.

Pour into buttered, dusted loaf pan. Bake in 350° F oven for 50 - 60 minutes, or until a tooth pick inserted into the center of the loaf comes out clean.

Yield: 1 extra-large loaf.

Contributor: Valerie Berg

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