Back in the Game

So, dear friends, how long has it been? Well, 10 weeks (or so) to go means that it has been almost 8 months! Unbelievable that I'm almost a mom, and that I've been out of the kitchen - almost literally - for that long. I don't have much to complain about when it comes to this pregnancy, except for the ever-present nausea and sickness (that yes, I still have). So many times I've wanted to get in the kitchen and whip up something special, but putting that plan in action has not been easy! There have been a few days, however, when I've felt up to the task, and the day I made this bread was one of those days.



I've had a hard time eating many things these few months, and although that has helped me not gain too much weight it has also made me worry that Bruce Wayne (his nickname) hasn't been getting enough nutrition. Enter Flinstone vitamins and fruit! Bananas were key for awhile, they went down easy and are supposed to be good for nausea, too, but I could only eat so many! And when you have too many bananas there is only one thing to do - and you all know what that is - bake banana bread! This bread came together easy and was a huge hit at work. I took the entire loaf there because, well, Brad doesn't like it and I was trying not to eat it. It was gone in an hour - I kid you not.



This wasn't just any banana bread, however - it had chocolate and pecans in it, too. Can you get any more decadent? I think not! I was able to use up some cocoa I had sitting around, and I was able to use my Great Aunt Katie's chopper (the cute pink one above) to chop the pecans. Quick breads are a lot like muffins when it comes to preparing and mixing - but even easier since they only mess up one pan. I think that's what helped me actually get something accomplished in the kitchen. Starting back slowly is the way to go. I guess that macaron recipe I've been saving will have to wait. The Flinstone feet are getting in the way. Ten more weeks. Say it with me, now, ten more weeks....



Chocolate Banana Bread
My Recipes (printer-friendly version here)

Ingredients

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups mashed ripe bananas
1/3 cup Dutch-process unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped pecans (optional)

Preparation

1. Butter and flour a 9- by 5-inch loaf pan (8-cup capacity).

2. In a bowl, with a mixer on high speed, beat 1/2 cup butter and the sugar until fluffy, about 3 minutes, scraping bowl occasionally. Add eggs and beat until well blended. Stir in bananas.

3. In a small bowl, mix 1 1/2 cups flour, cocoa, baking powder, and salt; add to banana mixture and mix just until evenly moistened. Stir in pecans if using. Pour batter into prepared pan.

4. Bake in a 350° regular or convection oven until a thin wood skewer inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan on a rack for 10 minutes, then invert loaf from pan and cool completely on rack, about 1 hour.

Yield

Makes 1 loaf (about 2 lb.); 8 to 10 servings
Nutritional Information
CALORIES 287(34% from fat); FAT 11g (sat 6.7g); PROTEIN 4.2g; CHOLESTEROL 68mg; SODIUM 394mg; FIBER 1.1g; CARBOHYDRATE 45g

This bread is my submission for Not Quite Nigella's Banana Bread Bake off!

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