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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (78g)|
|Recipe Makes: 12 Servings|
|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 %|
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Calories per serving: 231
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