Here’s a recipe to knock away those post-holiday blues!
Also, if you have any great banana bread recipes do share and I’ll be more than glad to publish it for everyone to enjoy

PREP TIME: 25 Min
BAKE TIME: 1 Hr
READY IN: ~ 1 Hr 25 Min
SERVINGS: 12

INGREDIENTS FOR THE BREAD

* 1-3/4 cup all-purpose flour
* 1 tsp pure vanilla extract
* 2 large eggs, lightly beaten
* 3/4 cup granulated sugar
* 1/4 tsp baking soda
* 1 tsp baking powder
* 1/4 cup (4 Tbsp) unsalted butter, melted and cooled
* 1/4 tsp salt
* 1/4 cup Dutch-processed cocoa powder
* 1/2 cup white chocolate chips (any chocolate here would be fine)
* 3 ripe bananas, mashed well (about 1-1/2 cups)
* 1/2 cup walnuts, coarsely chopped

DIRECTIONS

1. Preheat the oven to 350°F.

2. Coat a 4×8 inch loaf pan with butter to grease it.

3. Place the walnuts on a baking sheet and bake for about 8–10 minutes until lightly toasted. Let it cool then and then chop coarsely (be sure to leave a few aside for garnishment).

4. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

5. In a medium-sized bowl, mash bananas. Add eggs, melted butter, and vanilla into the bowl.

6. With a rubber spatula, lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky.

7. Fold in the pecans and chocolate chips.

8. Pour batter in prepared loaf pan garnish with whole pecans.

9. Bake for about 1 hour. Check if the loaf is ready by inserting a toothpick after 50 minutes. If it comes out clean, it’s ready to be taken out of the oven.

10. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Modified from a recipe at The Piggly-Wiggly