This loaf is the result of one of those “my bananas are blackening, what will I do with them?” moments that most of us have at one time or another. It’s made with whole wheat flour, no butter, and isn’t overly sweet, so it’s suitable for a breakfast bread…as long as you don’t take issue with chocolate first thing in the morning. I certainly don’t!
Tomorrow I am going on an interesting picnic with a couple of friends, and hope to have a few pictures to share afterwards. Meanwhile, a recipe…
Banana Chocolate Pistachio Loaf
1 1/2 cups whole wheat pastry flour (do not use regular whole wheat flour, or the bread will be tough and dense)
1/3 cup cocoa powder
3/4 cup cane sugar
3 very ripe bananas, mashed (about 1 cup)
1 1/2 teaspoons vanilla extract
1/3 cup sour cream
1 tablespoon vegetable oil
2 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted pistachios, chopped
Preheat oven to 325°F.
Grease or spray an 8 inch loaf pan. Mix together mashed banana, sour cream, oil, and vanilla in a small bowl. In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. With an electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Add banana mixture and beat until blended. Add flour mixture in 2 additions, mixing on low speed, just until blended. Fold in chopped pistachios. Spread batter into pan.
Bake bread until tester inserted into center comes out clean, about 50-60 minutes. Cool in pan for 15 minutes, then turn onto rack to cool completely.
