When it comes to baking I usually try and find the easiest method to make a recipe. Another words – if I can bake something without having to lug out my stand mixer or dust off my food processor, then I will always find the lazy way out.
Don’t get me wrong, I love, ok; maybe love is a strong word – I like to bake. But I also like to find shortcuts and dirty the least amount of dishes possible. This banana bread is the perfect example of an easy no-mess recipe. All you need is two bowls to make this bread, one for the wet ingredients and one for the dry ingredients. This is a super simple recipe and the best part is that it is crazy-ridiculous-delicious.
I always used to freeze my overripe bananas in hopes to make banana bread with them, but I can’t tell you how many times I have thrown away freezer burned bananas. I learned a really cool tip: Did you know that you could ripen bananas in the oven? All you have to do is place the bananas on a cookie sheet with the peels on and bake at 250 degrees for about 15 minutes. The bananas ripen, soften, and sweeten. Such a fun tip!
When making this banana bread I didn’t want to make traditional banana bread – I wanted to make something a bit more exotic and the Mexican chocolate in this recipe gave it just the right flavor I was hoping for. I also added sour cream and melted Land O Lakes® Unsalted Butter making this bread extra moist and decadent, but not gooey and messy.
There’s nothing quite like warm bread with a small pad of butter — decadent! This Mexican chocolate banana bread is sweet, nutty, and supremely moist and everything you love about banana bread with a few more favorites—chocolate, pecans, and cinnamon.
A special thanks to Land O’Lakes for sponsoring this blog post. Opinions are my own. ADD A LITTLE GOOD is a trademark of Land O’Lakes, Inc. Thank you for supporting the brands that continue to make Muy Bueno possible.
Mexican Chocolate Banana Bread
- 1/2 cup Land O Lakes® Unsalted Butter, divided, (1 stick)
- 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
- 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 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.
- Feel free to use walnuts instead of pecanse and normal chopped chocolate instead of Mexican chocolate. Up the amount of cinnamon if not using Mexican chocolate.