Cake - Double Chocolate Banana Bread

By

Cooked in NuWave Oven using extender ring for 30 minutes added parchment to prevent over browning and then cooked 15 minutes more, until tooth pick inserted came out clean

View complete recipe

  • 1

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons King Arthur All-Purpose Baking Cocoa, or Dutch-process cocoa
  • 1/2 cup (8 tablespoons) soft unsalted butter
  • 1/2 cup sugar (1 Tbsp Agave + 2 Tbsp Brown Sugar)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed banana (about 2 medium bananas)
  • 1/2 cup cold sour cream (1/2 Cup Chobani Greek NF Greek yogurt)
  • 1 cup semisweet chocolate chips, chocolate mini chips preferred (used 1/2 Cup regular morsels)

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease two 3 1/4" x 5 3/4" mini loaf pans, or one 9" x 5" loaf pan.

2) Combine the flour, baking soda, salt, and cocoa.

3) In a separate bowl, beat the butter and sugar until light and creamy.

4) Beat in the egg, then stir in the vanilla, banana, and sour cream.

5) Gently mix in the dry ingredients and chocolate chips until well incorporated.

6) Pour the batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a cake tester or toothpick inserted into the center comes out clean.

7) Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.

Yield: one 9" x 5" loaf or two mini loaves.

View complete recipe