2 ripe bananas
1 1/2 c. flour
1 1/3 c. sugar
6 tbsp. unsweetened 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 almonds

Puree bananas - use 1 cup for recipe. Combine flour, sugar, cocoa, soda, salt, and baking powder in large bowl. Add eggs, oil, and banana puree. Beat just until all ingredients are well blended. Stir in almonds. Pour batter into greased 9 x 5 inch loaf pan. Bake 55 to 60 minutes at 350 degrees or until cake tester inserted in center comes out clean. Cool on wire rack in pan 10 minutes before removing from pan. Dust with powdered sugar and slice only when cooled. (For muffins, 20 minutes at 350 degrees.)