Chocolate Banana Bread
This Chocolate Banana Bread takes a classic recipe and amplifies it. Made with pantry staple ingredients, this loaf is moist and tender, infused with cocoa and chocolate chips.
- 3 large bananas very ripe
- 1/2 cup butter unsalted, melted
- 1/2 cup sour cream
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup brown sugar packed
- 1/2 cup sugar granulated
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips semi sweet
Preheat Oven: Preheat the oven to 325F and grease a 9x5" loaf tin.
Mix "Wet" Ingredients: Mash the bananas, leaving some chunks, in a large mixing bowl. Add the butter, sour cream, eggs, vanilla, brown sugar, and granulated sugar. Beat until well combined and smooth.
Combine Wet & Dry Ingredients: Whisk the flour, cocoa, baking powder, baking soda, and salt in a separate bowl. Add the flour mixture to the wet ingredients, and blend just until you can no longer see the dry ingredients.
Bake: Fold in the chocolate chips and pour the batter into the prepared loaf pan. Transfer the loaf pan to the oven and bake for 45 minutes - 1 hour, or until an inserted toothpick comes out with no batter. Keep in mind it may come out with some chocolate from a chocolate chip.
Cool & Serve: Let the loaf cool in the pan for 5-10 minutes before transferring to a cooling rack. Serve.
- You can either wrap your chocolate banana bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week!
Serving: 1slice | Calories: 337kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 240mg | Potassium: 271mg | Fiber: 3g | Sugar: 31g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg