I like to double most quick bread recipes and freeze one (or several mini-loaves) for later on. They are great to give as gifts or to save for when a friend stops by and you want to have something to offer to go with coffee or tea. To freeze, I wrap them in wax paper, then in foil and store them in large ziploc freezer bags. They keep very well this way for several months. Be sure and label them, too.
Here is a new recipe that I found that is absolutely wonderful! I am always looking for
Chocolate Banana Bread
1 ¾ cup all purpose flour
1/4 cup Dutch-process unsweetened cocoa powder
1 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
2 large eggs, lightly beaten
1/2 cup butter, melted and cooled
3 ripe bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
brown sugar for topping
Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with brown sugar.
Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf.