Chocolate Banana Bread

"I usually think of banana bread as something to eat for breakfast (or, let’s be honest, something to cut a tiny slice from every time you walk through the kitchen) but this one is so decadent, you could really top it with a scoop of vanilla ice cream and call it dessert. Chocolate chips and cocoa powder give it deep chocolate flavor, and sour cream makes it rich, tender and ultra-moist." - Jennifer@onceuponachef.com

PREP TIME

10

minutes

TOTAL TIME

90

minutes

SERVINGS

1

servings

PREP TIME

10

minutes

TOTAL TIME

90

minutes

SERVINGS

1

servings

Ingredients

  • 1-1/4

    C. all-purpose flour, spooned into measuring cup and leveled-off

  • 1/4

    C. natural unsweetened cocoa powder (not Dutch-processed)

  • 1

    t. baking soda

  • 1

    t. salt

  • 1

    stick (1/2 cup) unsalted butter; room temperature

  • 1

    C. sugar

  • 2

    large eggs

  • 1

    C. mashed very ripe bananas (2-3 brown bananas)

  • 1/2

    C. sour cream

  • 1

    t. vanilla

  • 1/2

    C. semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside. In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not over mix. Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, then turn it out onto a rack to cool completely. *Note: There are two types of unsweetened cocoa powder: natural and Dutch-processed. Dutch-processed will not work in this recipe. Natural unsweetened cocoa powder, such as Hershey's, is very easy to find and gives this bread a deep chocolate flavor.

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