9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

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Quick breads are wonderful to bake: they smell delicious, they taste delicious, they are easy and quick to make and bake, and they are irresistible to eat. Plus, quick breads often use leftover ingredients, such as overripe bananas.

At Kitchen Conservatory, we are baking different quick breads each week. Please stop by to smell and taste the baked goodies. First up is the perennial favorite, chocolate banana bread, from Ruth Sparrow. Ruth is passionate about cooking at home from scratch. No cake mix is used in her kitchen! Ruth schedules the over 200 chefs who teach cooking classes at Kitchen Conservatory and she looks for chefs who cook and bake scrumptious food from scratch.

Chocolate-Nut Banana Bread

2 extra-ripe bananas, peeled
2 cups flour
1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup semisweet chocolate “chips”, using chocolate chipper
1/2 cup chopped pecans

Puree bananas in blender or food processor.
Use a chocolate chipper to break up the chocolate into small pieces or “chips.”
Combine flour, baking powder, baking soda, and salt; set aside.

Mix together the butter and brown sugar until light and creamy. Beat in eggs, one at a time. Blend in 1 cup of pureed bananas. Fold in dry mixture. Stir in chocolate pieces and nuts. Pour into well-greased 9×5-inch loaf pan. Bake at 350 degrees for 50-55 minutes until inserted cake tester comes clean. Let stand in pan 10 minutes, then turn onto wire rack to cool.