Black Forest Banana Bread
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Black Forest Banana Bread
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Chocolatey delicious Quick Bread with all the flavors of Black Forest Cherry Cake
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Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 mashed very ripe bananas (about 2 cups)
- ½ cup oil
- ¼ cup milk (any milk will work)
- 2 eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ½ cup cocoa powder
- 2 cup pitted sweet cherries (about ¾ of a quart of fresh or frozen cherries)
- heaping 1/2 c. nuts (I used pecans)
- non stick spray for pan
Instructions
- Either hand mixing or an electric mixer work equally as well for this recipe.
- Mix flour, baking soda and salt together in a small bowl.
- Prepare the cherries next because they take the longest. Cut them in half lengthwise and twist the two halves apart. One of the halves will still have the pit attached. Cut the half with the pit again lengthwise. One of the quarters will easily fall away from the pit. The other may take a bit of coaxing with your paring knife or fingernail. Be advised they WILL stain your fingers, clothing, etc., etc! Set the cherries aside.
- Once the cherries are done, you're home free!
- Preheat the oven at this point to 350 degrees fahrenheit. Spray baking pans with no stick spray. No need for butter and flour!
- Peel and mash bananas with a pastry blender or potato masher. I like to leave a few larger chunks.
- Break eggs into your mixing bowl. Whisk.
- Add oil and milk and mix thoroughly.
- Add sugar and fully incorporate into the wet ingredients.
- Add bananas and vanilla and fully mix again.
- Next add the flour mixture just until the flour is moistened. then add cocoa and mix again, just until moistened.
- Scrape the bowl thoroughly. At this point, remove from the power mixer and mix the cherries and nuts in by hand.
- Fill prepared pans about ⅔ full.
- Bake for 45 minutes for mini loaf pans and 1 hour for large loaf pan. Test with a cake tester for doneness. If tester comes out clean, it's done.
- Carefully remove from oven to a cooling rack. Let cool in pan for at least 15 min.
- Loosen edges with a knife and turn pan over with your other hand ready to catch the bread. It usually pops right out. If it doesn't and it's still hot, let it cool a while longer in the pan.
- If you forgot about it and it's cold, coax it out with a spatula.
Equipments used:
Notes
- The order in which the wet ingredients are added is not crucial.
- Keep leftover bread at room temperature for 3 days.
- Breads freeze well. Wrap in freezer paper or quart-size storage bags.
- General Baking Tips:
- Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
- Always measure liquid ingredients with a liquid measuring cup
- Never break eggs directly into the recipe ingredients. Break eggs into a separate bowl, in case you get any shells so that you can pull them out.
- Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
- Always check baked goods, like cakes or quick bread, with a cake tester placed in the center. If the tester comes out clean, it’s done.
Nutrition Information
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Calories
223kcal
(11%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
8g
(12%)
Cholesterol
20mg
(7%)
Sodium
162mg
(7%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
60IU
(1%)
Vitamin C
3.8mg
(4%)
Calcium
13mg
(1%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 162mg | 7% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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