Chocolate Banana Mini Breads
  • 4 very ripe bananasabout 2 cups mashed
  • 1cup sugar
  • 1/4pound (1 stick) unsalted butter, melted and slightly cooled
  • 1large eggroom temperature
  • 2teaspoons vanilla extract
  • 1 1/2cups all-purpose flour
  • 1/2cup cocoa powder
  • 1teaspoon cinnamon
  • 1/4teaspoon kosher salt
  • 1 1/2teaspoons baking soda
  • 1/2cup chopped walnuts, toasted
  1. Preheat oven to 350ΒΊ. Lightly coat four mini-loaf (2-cup) pans with cooking spray.
  2. Place bananas and sugar in a mixing bowl and beat for 2–3 minutes. Add butter, egg, and vanilla extract, mixing well. Scrape down bowl sides and add flour, cocoa powder, cinnamon, salt, baking soda, and nuts, if using. Mix to combine.
  3. Fill pans about half full with batter. Bake until firm in the center and a toothpick inserted comes out with a bit of crumb on it, 35–40 minutes. (Or use 16 muffin tins and bake 15–18 minutes, or a full-size loaf pan and bake for 1 hour.) Cool completely. To freeze, wrap in plastic and then in foil; freeze up to one month.
Recipe Notes