Mexican Chocolate Banana Bread
User Reviews
5
Mexican Chocolate Banana Bread
Description
Mexican Chocolate Banana Bread blends mashed ripe bananas with melted butter, crema mexicana, sugar, egg, and vanilla extract. A separate mix of flour, cocoa powder, cinnamon, baking soda, and grated Mexican chocolate is folded in alongside chopped pecans. This creates a batter that bakes into a moist bread with chocolate notes enhanced by cinnamon and melted Mexican chocolate. The loaf is baked in a greased, floured pan for about 50 to 55 minutes until set and pulling slightly away from the sides.
The cocoa and Mexican chocolate impart a rich, aromatic chocolate flavor combined with the natural sweetness of bananas. The crema mexicana contributes a tender crumb and moist texture. The bread can be sliced for breakfast or as a dessert-like snack, with pecans adding a contrasting texture and flavor. It's particularly suited to those wanting a banana bread with a chocolate and spice twist.
Practical tips include ripening bananas in the oven if needed and substituting chocolate chips or increasing cinnamon if Mexican chocolate is unavailable. Freezing instructions suggest wrapping the cooled bread tightly and thawing in the refrigerator. The bread keeps well for several days at room temperature when wrapped.
Ingredients
- 1/2 cup unsalted butter 1 stick, divided
- 1 1/4 cups all-purpose flour plus more for pan
- 4 banana very ripe
- ¼ cup crema mexicana or sour cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg large
- 1 teaspoon vanilla extract pure
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 (3.3 ounce) tablet Mexican chocolate grated
- ¼ cup pecan chopped, or walnuts
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
- Ripen bananas quickly by baking them with peels on at 250°F for about 15 minutes to soften and sweeten for the bread.
- If Mexican chocolate is not available, substitute with chocolate chips or omit, and increase cinnamon to enhance flavor.
- The bread can be frozen after cooling by wrapping in plastic and storing in an airtight bag, then thawed in the fridge overnight.
- This banana bread stays fresh for 3 to 5 days when stored wrapped at room temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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