jumpy monkey chocolate pudding banana bread

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Another wonderful quick bread recipe featuring pudding! This time we used chocolate to compliment the lovely flavors of banana and coffee. The perfect morning treat to go with your cappuccino or tea! For extra chocolaty goodness, fold in 1 cup of semi sweet chocolate chips or white chocolate chips after the wet and dry ingredients have been incorporated.

~ preheat oven to 350 degrees F. ~

1 and 3/4 cup all purpose flour

1 (3.4 oz.) package dry, instant chocolate pudding (unprepared)

2 Tablespoons unsweetened cocoa powder

2 Tablespoons instant coffee powder (regular or decaf)

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon nutmeg

1/2 cup butter, melted (or oil of your choosing)

1 cup sugar

2 cups mashed, ripe bananas

2 large eggs, lightly beaten

1 cup semi sweet or white chocolate chips (optional)

powdered sugar or frosting for topping (optional)

Butter an 8×4 inch loaf pan.

In an large mixing bowl, combine flour, dry pudding mix, cocoa powder, baking powder, baking soda, instant coffee powder and nutmeg. Use a wire whisk to evenly incorporate all dry ingredients.

In another large mixing bowl, combine melted butter/oil, sugar, bananas and eggs. Add dry ingredients to wet ingredients and mix just until combined and dry ingredients are moistened. Fold in chocolate chips, if using.

Pour batter into prepared loaf pan and smooth out top with rubber spatula.

Bake in preheated oven for 60 to 65 minutes, or just until a wooden skewer that’s been inserted into the center of the loaf comes out with a few moist crumbs. Cool in bread pan for 10 minutes. Remove loaf from pan and transfer to a rack to cool completely before slicing. Once loaf is completely cool you may sprinkle a little powdered sugar over it or frost it, if you wish.



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