Mexican Chocolate Banana Bread
User Reviews
5.0
51 reviews
Excellent
Mexican Chocolate Banana Bread
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This Mexican Chocolate Banana Bread is exotic, sweet, and supremely moist with the addition of sour cream. It is everything you love about classic banana bread with a few additional favorites—chocolate, pecans, and cinnamon.
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Ingredients
- 1/2 cup unsalted butter, divided (1 stick)
- 1 1/4 cups all-purpose flour plus more for pan
- 4 very ripe bananas
- ¼ cup crema mexicana or sour cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 (3.3 ounce) tablet Mexican chocolate, grated
- ¼ cup chopped pecan or walnuts
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Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess. Or spray loaf pan with Baker’s Joy.
- Using a potato masher, mash peeled ripe bananas until smooth.
- Melt remaining butter and add to mashed bananas.
- Stir in crema, sugar, salt, beaten egg, and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, ground cinnamon, and grated chocolate.
- Add the flour mixture to the banana mixture and stir until just incorporated and then fold in pecans.
- Transfer batter to prepared pan and smooth top with a spatula.
- Bake, rotating halfway through, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 50 to 55 minutes.
- Cool in pan on a wire rack at least 15 minutes.
- Run a butter knife around the perimeter of the pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
Notes
- No very ripe bananas? Place bananas on a cookie sheet with the peels on and bake at 250 degrees for about 15 minutes. The bananas ripen, soften, and sweeten.
- No Mexican chocolate? Substitute with chocolate chips or omit. Double the amount of cinnamon if not using Mexican chocolate.
- No nuts? Feel free to omit.
- Can I freeze chocolate banana bread? To freeze this bread, let it cool fully, then wrap it in plastic wrap. Place it in an airtight freezer safe bag and seal tightly.
- How to thaw frozen banana bread? Remove it from the freezer and let it thaw in the fridge overnight. Bake in a 350 degree oven for 5 minutes to warm it.
- How long will banana bread last? It will last about 3 to 5 days wrapped in plastic (zip lock bag) stored at room temperature.
Nutrition Information
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Calories
406.31kcal
(20%)
Carbohydrates
56.06g
(19%)
Protein
4.72g
(9%)
Fat
20.19g
(31%)
Saturated Fat
10.22g
(51%)
Cholesterol
54.87mg
(18%)
Sodium
352.4mg
(15%)
Potassium
306.64mg
(9%)
Fiber
3.51g
(14%)
Sugar
32.48g
(65%)
Vitamin A
455.19IU
(9%)
Vitamin C
5.13mg
(6%)
Calcium
30.96mg
(3%)
Iron
1.74mg
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 40631 kcal
% Daily Value*
| Calories | 406.31kcal | 20% |
| Carbohydrates | 56.06g | 19% |
| Protein | 4.72g | 9% |
| Fat | 20.19g | 31% |
| Saturated Fat | 10.22g | 51% |
| Cholesterol | 54.87mg | 18% |
| Sodium | 352.4mg | 15% |
| Potassium | 306.64mg | 7% |
| Fiber | 3.51g | 14% |
| Sugar | 32.48g | 65% |
| Vitamin A | 455.19IU | 9% |
| Vitamin C | 5.13mg | 6% |
| Calcium | 30.96mg | 3% |
| Iron | 1.74mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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