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Chocolate Banana Bread

Reviewed: Nov. 21, 2006
I CHANGED THIS RECIPE A LITTLE AND I GOT RAVES FROM MY COWORKERS WHEN I SHARED A LOAF WITH THEM. Prior to making this recipe the first time, I read the first page of reviews. I too wondered if the ingredient of salt had been erroneously omitted so added 1/2 tsp. of salt to my SINGLE loaf recipe the FIRST TIME I baked this banana bread. As I was assembling my ingredients, I realized I didn’t have any unsweetened cocoa powder but I did have a box of Hershey’s all natural unsweetened bakers chocolate bars. I added 2 bars/oz. to a stick of butter, (I never use margarine), and melted them very slowly together over the simmer burner on my gas stove turned all the way down in a stainless steel mixing bowl. I added the sugar to the butter cocoa mixture and once this cooled down I added the eggs. I also used regular sour cream and added a cup of chopped walnuts and instead of 1/2 c. of chocolate chips, I added 3/4 c. Ambrosia semisweet chocolate chips that can be purchased at Costco in a 6 lb. bag, (I’m a serious chocoholic). I felt the loaf was just a bit too chocolaty because you could barely taste the bananas. Everyone asked me what kind of cake it was. The SECOND time I made this SINGLE loaf recipe I added 1 tsp. of salt, 1.5 oz. of Hershey’s all natural unsweetened bakers chocolate bars, 1 c. of the Ambrosia semisweet chocolate chips and 1/2 c. of chopped pecan’s. I like the second version a little better but both versions were very good.
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