It's been spring break here and we've been having a blast! We did end up going to Kings Dominion for my son's 12th birthday but the park closed early due to rain so we were all given rain tickets! It worked out great. Even though the park closed early (4:30) we were still able to go on all the rides with no lines. That means my son and his friend rode all the coasters several times with NO waiting! Wow....my friend Mike who joins us every year rode the Intimidator a total of either 8 or 9 times in a row. This is a 305 foot roller coaster with a 300 foot DROP!!! If I went on I'd never make it to the bottom....I'd have passed out on the way up! My son and his friend went on this several times and even sat front row during one of those times! When we went back again earlier this week the weather was beautiful but of course there were lines this time. We stood until closing and had another great day!
This recipe is a winner! I love all things banana bread and found this on one of my favorite sites Coleen's Recipes. I probably visit her site and copy her recipes more than anyone elses. They are just all so good! Thank you again Coleen for another terrific recipe! This bread is a banana and chocolate lover's dream. You have to add the chips...they just put it over the top! This was gone in no time and is also perfect to have with ice cream. My husband is the ice cream maker here and he has made several flavors in the past few weeks which I will be posting soon. Hope everyone has a lovely Easter and is enjoying spring break if you have children!!!!
1 1/4 cup mashed bananas
1/3 cup vegetable oil
1 tsp vanilla
1 cup white sugar
1 1/2 cup all purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1 cup semi sweet chocolate chips
Beat all wet ingredients and sugar together until well combined and smooth. Beat in dry ingredients just until combined, then stir in nuts and chocolate chips.
Bake in greased 8 x 4 in (I used 9 x 5 in) loaf pan in preheated 350F degree oven for 60 to 70 minutes or until toothpick inserted in center of bread comes out clean. Let bread cool in pan on rack for 15 minutes. Remove from pan and immediately wrap hot bread in plastic wrap and cool.