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Banana Bread

I have made a million different banana bread recipes.  When I came across this recipe, I thought, FINALLY. The reason why I love this recipe is because it is so soft and moist.  It tends to look a little darker, but that does not mean it is over baked.   I love to put a piece of  banana bread in the toaster with margarine or butter.  Yum.  I also love the fact that you can whip up this recipe without a mixer.  All you need is a bowl, a couple of smaller bowls, a wooden spoon and a loaf pan.  Sometimes when you don't have to bother with the big mixer, it's 3 or 

4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
pinch of salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees.  Spray 4x8 loaf pan with PAM.  Melt butter in microwave.

Now, these bananas are definitely ready for some banana bread.  As a matter of fact, they were kind of hard to peel.  But, they make the bread mighty tasty.

Mash banana in bowl.

Mix butter and banana in large mixing bowl.

Add sugar, egg and vanilla.

Sprinkle the baking soda and salt over the mixture and mix in.  

  Add the flour last.

Mix only until blended.

Pour batter into loaf pan.

Bake for 1 hour.  Cool on a rack.  Makes 1 loaf.


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2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels