I just finished a week long cleanse. Longest week of my life. And of course, I tortured myself and looked at countless recipes of baked sweets hoping it would somehow fix my sugar cravings. It didn't work.
It did however give me the opportunity to look through a lot of great recipes and inspire me with ideas what to bake next (stay tuned!).
In desperate need of a fix, my go to is always a quick bread...
This bread is very soft, moist, seriously delicious and definitely a new banana bread favorite for me! I love the addition of cocoa (which replaces the usual chocolate chunks) and the chopped pecans in each bite.
The icing topping on this recipe turns a simple banana bread into an explosion of flavors. It's a must try for all of you banana lovers out there!
Chocolate, Banana & Pecan Bread
Adapted from: Whisk-Kid
1 cup flour
1/4 cup + 1 Tbls cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed very ripe banana (about 3 medium bananas)
1/3 cup + 1 Tbls sour cream
3/4 tsp vanilla
1 cup pecans
A splash of milk
Preheat your oven to 350°F. Grease one 8 1/2" x 4 1/2" loaf pan and set aside.
In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the sugars, egg and vegetable oil. Add in the banana, sour cream and vanilla. Sift 1/2 of the dry ingredients over the wet, and fold to combine. Add the pecans and repeat with the remaining half. Pour into the prepared pan and bake until the bread is firm to the touch and slightly cracked, about 60 minutes. Cool on a rack completely before glazing.
Glaze: Pour the milk into a bowl and sift powdered sugar over the top. Whisk to combine and add enough powdered sugar to form a thick glaze. Pour over the cooled bread and top with additional pecans, if desired.