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Name: Chocolate Pistachio Banana Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 100 grams Bittersweet chocolate; 150 grams Butter; 170 Grams Sugar; 3 Eggs; 1 1/2 teaspoons Baking powder; 175 Grams All purpose flour; 25 grams Cocoa powder; 2 Ripe banana

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INGREDIENTS

100 grams Bittersweet chocolate
150 grams Butter
170 Grams Sugar
3 Eggs
1 1/2 teaspoons Baking powder
175 Grams All purpose flour
25 grams Cocoa powder
2 Ripe banana

Servings

INSTRUCTIONS

Heat oven to 180 degrees C or 356 degrees F. Butter and line 3 small loaf pans with baking paper and set aside.

Melt chocolate in a double boiler or in a bowl set over a pan of simmering water.

Cream butter and sugar until creamy, fluffy and pale. Gradually add the eggs, one at a time, beating well between each addition.

Sift flour, baking powder and cocoa powder and fold into the the wet ingredients using a spatula.

Add mashed bananas and melted chocolate and fold well.

Divide mixture between the three pans, top one with pistachios, the other with the pink almond praline and leave one plain. Bake for about 30-45 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on a rack, then wrap in baking paper or foil.

- The loaves will stay fresh and really moist for 3 to 4 days kept in an airtight container.

- Make double the recipe and freeze the loaves. If you cut them in slices before freezing you can easily take individual slices out a few hours prior to eating.

NOTES

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Chocolate Pistachio Banana Bread

100 grams Bittersweet chocolate
150 grams Butter
170 Grams Sugar
3 Eggs
1 1/2 teaspoons Baking powder
175 Grams All purpose flour
25 grams Cocoa powder
2 Ripe banana

Heat oven to 180 degrees C or 356 degrees F. Butter and line 3 small loaf pans with baking paper and set aside. 
Melt chocolate in a double boiler or in a bowl set over a pan of simmering water. 
Cream butter and sugar until creamy, fluffy and pale. Gradually add the eggs, one at a time, beating well between each addition. 
Sift flour, baking powder and cocoa powder and fold into the the wet ingredients using a spatula. 
Add mashed bananas and melted chocolate and fold well. 
Divide mixture between the three pans, top one with pistachios, the other with the pink almond praline and leave one plain. Bake for about 30-45 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on a rack, then wrap in baking paper or foil.
- The loaves will stay fresh and really moist for 3 to 4 days kept in an airtight container. 
- Make double the recipe and freeze the loaves. If you cut them in slices before freezing you can easily take individual slices out a few hours prior to eating.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 12 Servings

Calories: 231
Calories from Fat: 125 (54%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.6g
Cholesterol 73.4mg		23 %
Sodium 1181.1mg		41 %
Potassium 135.7mg		4 %
Total Carbohydrate 28.6g		8 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 27.5g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 231

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