Yep, you read it correctly, chocolate banana bread, and it is really good!! The chocolate (cocoa and chocolate chips) lend the predominate flavor, but you can still taste the banana AND the fruit keeps the bread extremely moist.
1 1/4 cups of mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup semi-sweet mini chocolate chips (a must)
Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in the dry ingredients just until combined then stir in the nuts and chocolate chips.
Bake the bread in a greased 8" x 4" loaf pan, in a pre-heated 350F oven for 60 to 70 minutes or until toothpick tests clean (see note below). Cool bread in pan, on rack, for 15 minutes, then remove from pan . Immediately, wrap hot bread with plastic wrap and cool, this will seal in all of the moisture......important step.
If you click on the (above) photo, you can see the melted chocolate chips...a slice of this bread, heated in the microwave for 10 seconds or so, will satisfy any serious choco-holic.
NOTE: I'm not a big fan of baking all that batter in a single 8" x 4" loaf pan for over an hour. That always seems to produce a lot of hard crusty corners. I much prefer to make two smaller loaves which bake in about 45 minutes. Whatever pan size you use, try the toothpick test for doneness. When you remove the toothpick, you will see some melted chocolate chips on the toothpick, but no gooey batter.
NOTE: Yes, that is snow (higher than my kitchen window) in that last photo. Snow also accounts for the ultra-bright window-light in the first photo. We live at the base of a mountain pass and we get a lot of snow...but, hey, it's nearly mid-March, so this is even a lot of snow for us. Tonight it's zero again. I heard on the radio today that the Iditarod dog team racers are experiencing 35 below zero this week!!