Mocha Banana Bread
Mocha is made by combining chocolate and coffee. It's an inspired addition to traditional banana bread.
Serves: 16 1 slice servings
- 2 teaspoons vanilla extract
- 1/2 teaspoon instant coffee granules
- 1 3/4 cups whole wheat pastry flour
- 1/4 cup Dutch processed cocoa powder
- 2/3 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups mashed very ripe banana (about 3 1/2 large)
- 2 tablespoons vegetable oil
- 1/2 cup chopped toasted pecans, almonds, or macadamia nuts
- Place the vanilla extract and coffee granules in a small bowl, and stir to mix well. Set aside.
- Place the flour, cocoa powder, sugar, baking powder, baking soda, and cinnamon in a large bowl, and stir to mix well. Add the banana, oil, and vanilla extract mixture, and stir just until the dry ingredients are moistened. Fold in the nuts.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 50 to 55 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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