Directions

• 1
  Peel bananas and place in a sealable plastic bag. Squeeze and flatten the bag to mash the bananas.
• 2
  Freeze sealed bag of bananas until solid.
• 3
  Thaw the bananas and pour into a fine mesh strainer placed over a small saucepan.
• 4
  Strain the banana pulp for about 15 minutes, stirring occasionally and collecting the liquid in the pan. (approx. 1½ cups pulp and ¾ cup liquid.)
• 5
  Set pulp aside and cook the liquid over medium heat until liquid is reduced by half.
• 6
  Blend banana liquid with cocoa powder and set aside.
• 7
  Preheat oven to 350°F.
• 8
  Generously butter a 8½ x 4-inch loaf pan (or line the pan with parchment).
• 9
  Cream butter and sugars until light and fluffy. Beat in eggs. Combine flour, salt and baking soda.
• 10
  Blend dry mix and banana pulp into butter mixture. Stir in nuts.
• 11
  Remove about a cup of batter and combine with cocoa mixture.
• 12
  Spoon the cocoa batter alternately with the plain batter into the prepared loaf pan. Swirl batters together using a knife.
• 13
  Bake for one hour or until center tests done. Cool on a rack for 15 minutes then remove from pan. Allow to completely cool before slicing.

•  !
  Freeze/thaw cycle releases liquid; alternatively the bananas could be heated in a microwave for 4 to 5 minutes to release the liquid before straining.