- 5 very ripe bananas
- 3 Tablespoons unsweetened cocoa
- ½ cup (1 stick) Challenge European Style butter, softened
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- 1¾ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup chopped toasted walnuts
1Peel bananas and place in a sealable plastic bag. Squeeze and flatten the bag to mash the bananas.
2Freeze sealed bag of bananas until solid.
3Thaw the bananas and pour into a fine mesh strainer placed over a small saucepan.
4Strain the banana pulp for about 15 minutes, stirring occasionally and collecting the liquid in the pan. (approx. 1½ cups pulp and ¾ cup liquid.)
5Set pulp aside and cook the liquid over medium heat until liquid is reduced by half.
6Blend banana liquid with cocoa powder and set aside.
7Preheat oven to 350°F.
8Generously butter a 8½ x 4-inch loaf pan (or line the pan with parchment).
9Cream butter and sugars until light and fluffy. Beat in eggs. Combine flour, salt and baking soda.
10Blend dry mix and banana pulp into butter mixture. Stir in nuts.
11Remove about a cup of batter and combine with cocoa mixture.
12Spoon the cocoa batter alternately with the plain batter into the prepared loaf pan. Swirl batters together using a knife.
13Bake for one hour or until center tests done. Cool on a rack for 15 minutes then remove from pan. Allow to completely cool before slicing.
!Freeze/thaw cycle releases liquid; alternatively the bananas could be heated in a microwave for 4 to 5 minutes to release the liquid before straining.