Crumb-topped cocoa banana bread is a tasty treat that you can make for yourself or you can make and give as a gift. The bread is sweet enough that you can eat as a dessert. If you want to give as a gift try the snowman bread wrap to make a beautiful presentation.
ingredients for cocoa banana bread:
- All-purpose flour, 11⁄2 c
- Granulated sugar, 11/3 c
- Cocoa, 6 Tbsp
- Baking soda, 1 tsp
- Salt, 1⁄2 tsp
- Vegetable oil, 1⁄2 c
- Mashed banana, 1 c (approximately two extra-ripe, medium-size bananas)
- Crumb Topping (recipe follows)
- Ground cinnamon 1⁄4 tsp
- Ground ginger dash
- Ground mace, dash
- Eggs, two
ingredients for crumb topping
- All-purpose flour
- 3 Tbsp Granulated sugar
- 2 Tbsp Butter or margarine
- 1 Tbsp Baking powder
- 1⁄4 tsp Ground cinnamon
- 1/8 tsp
In a small bowl, blend all ingredients until fine crumbs form.
instructions for cocoa banana bread:
1. Heat oven to 350°F. Grease bottom only of 9x5x3-inch loaf pan. Prepare CRUMB TOPPING; set aside.
2. In a large bowl, stir together flour, sugar, cocoa, baking soda, salt, baking powder, cinnamon, ginger and mace. Add eggs, oil and banana; stir with spoon just until all ingredients are well blended. Spoon batter into prepared pan. Sprinkle topping evenly over top.
3. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely.
Loaf may be stored in refrigerator, well wrapped, for up to 1 week. 1 loaf (14 servings).
I keep bananas in the freezer. When they are too ripe for my kids to eat (and they are at their peak flavor) peel the bananas and place fruit in a ziptop bag for later use. Do not freeze them with the peel on because it is very difficult to remove after it is frozen.
If you want a really moist bread add an additional banana.
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