Mexican Chocolate Banana Bread

• Produce

  • 4 Bananas, very ripe

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 (3.3 ounce tablet Mexican chocolate
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/4 cup Pecan or walnuts

• Dairy

  • 1/2 cup Land o' lakes unsalted butter

• Other

  • ¼ cup crema Mexicana (sour cream

Found on muybuenocookbook.com

Description

Ingredients

• 1/2 cup (1 stick) Land O Lakes® Unsalted Butter, divided
• 1 1/4 cups all-purpose flour, plus more for pan
• 4 very ripe bananas
• ¼ cup crema Mexicana (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

Directions

• Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess. 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, vigorously 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, 60 to 65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of 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.