Mexican Chocolate Banana Bread
Ingredients:
1/2 cup unsalted butter, divided
1-1/4 cups all-purpose flour, plus more for pan
4 very ripe bananas
1/4 cup Crema Mexicana
3/4 cup granulated sugar
1/4 tsp. salt
1 large egg
1 tsp. vanilla extract
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 (3 oz.) tablet Mexican chocolate, grated
1/4 cup chopped pecan or walnuts
Detailed Steps:
Preheat oven to 350° F.
Grease a 9-X-5-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 the perimeter of the 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.
Prep Time: 5 mins. Cook Time: 1 hr.
Total Time: 1 hr. 5 mins.
Mexican Chocolate Banana Bread is a delightful twist on a classic treat, combining rich chocolate flavors with the natural sweetness of ripe bananas. Adding Crema Mexicana not only enhances the texture but also provides a unique tang that complements the sweetness of the bananas beautifully. This recipe encourages using very ripe bananas, which are essential for achieving the moistest bread and the best flavor. When preparing your loaf, it's important to properly grease and flour your pan to ensure your bread releases easily after baking. The careful mixture of dry ingredients, including unsweetened cocoa powder and ground cinnamon, brings warmth and depth to the taste profile that makes this banana bread unique. After baking at 350°F for about an hour, allow your bread to cool partially in the pan. This gives it time to set, making slicing easier while preventing it from crumbling. The result is a stunning loaf: dark, rich, and beautifully complemented by the addition of nuts, which add a crunchy texture that contrasts wonderfully with the soft bread. Serve this Mexican Chocolate Banana Bread as a decadent breakfast option, an afternoon snack, or a dessert topped with vanilla ice cream for an indulgent treat. Experiment with the recipe by adding your favorite mix-ins, like chocolate chips or dried fruits, and make it your own. Enjoy the process of baking and the delightful aroma that fills your kitchen!