Chocolate Banana Bread

This delicious Chocolate Banana Bread is great with your morning tea. The cranberries and poppy seeds add a nice flavor as well as a crunch to the loaf, at the same time balancing the sweetness of bananas. As bananas tend to give out a distinct smell as they get old, it is best to consume this bread within 2-3 days while keeping it refrigerated.

Ingredients:
1 and ½ cups all-purpose flour 1/4 cup cocoa powder 1 tspn baking powder 1 tspn baking soda 1 tspn salt 1 cup brown sugar ¼ cup unsalted butter (at room temperature) 1 large egg 2 large ripe bananas (yellow-skinned ones) 1 tbsp milk 3 tbsp walnuts - coarsely chopped 3 tbsp dried sweetened cranberries ½ tsp nutmeg (optional) 1 tbsp poppy seeds (optional) How to do:
Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan, or a 9x9 inch cake pan and set aside. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the egg and beat well till it becomes light and fluffy. In a small bowl, mash the bananas with a fork. Mix in the milk and nutmeg. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, cranberries, poppy seeds and walnuts. Add the banana mixture to the creamed sugar mixture and stir until combined. Add the dry ingredients, mixing just until flour disappears. Pour the batter into prepared pan and bake for about 1 hour (depending on oven and pan size), until a toothpick inserted in the center comes out clean (Do the toothpick test after 45 mins, then bake a little longer if needed). Set aside to cool on a rack for 15 minutes. Remove the bread from the pan, then use a buttered knife to cut into slices.