2 ripe, med. peeled bananas
1 1/2 c. all-purpose flour
1 1/3 c. sugar
6 tbsp. Hershey's Cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
2 eggs
1/2 c. vegetable oil
1/3 c. chopped nuts

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inch.

Puree bananas in blender; measure 1 cup for recipe. In large mixing bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder. Add eggs, oil and banana; beat just until all ingredients are well blended. Stir in nuts.

Pour batter into greased loaf pan. Bake in 350 degree oven 55-60 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely before slicing. (Loaf may be stored in refrigerator, well wrapped, for up to 1 week. Also, freezes well.)