Chocolate Banana Bread

Here is the first recipe, as promised. I will post the recipe first and then how the bags should be setup. Enjoy!

Chocolate Banana Bread

½ cup (¼ pound) butter or margarine, at room temperature
1½ cups all-purpose flour
1 cup sugar
2 large eggs, at room temperature
1½ cups mashed ripe bananas
1/3 cup Dutch-process unsweetened cocoa
1 tablespoon baking powder
½ teaspoon salt

Butter and flour a 9 x 5-inch loaf pan (8 cup capacity). In a bowl, with mixer on high speed, beat butter and the sugar until fluffy, about 3 minutes, scraping bowl occasionally. Add eggs and beat until well blended. Stir in bananas.

In a small bowl, mix flour, cocoa, baking powder and salt; add to banana mixture and mix just until evenly moistened. Pour batter into prepared pan. Bake in a 350°F 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.

Makes: 1 loaf (about 2 pounds); 8 to 10 servings.

Per Serving: 287 cals, 4.2g. protein, 11g. fat, 45g. carbs, 1.1g. fiber, 394mg. sodium, 68mg. chol.

Now the DIBS bag setup... - Snack size for sugar. - Quart size for flour, cocoa, baking powder and salt. Well there, that was easy! :o) Keep checking back for the rest of the recipes. I'll try to post them this weekend when I get a little more time. Enjoy!