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.