Double Chocolate Banana Bread
Double Chocolate Banana Bread ~ it seems more fitting to call this chocolatey concoction a cake than a bread, but whatever you call it, I defy you to find anything more tempting.
Servings: 10 servings
Equipment
- 9x5 loaf pan
Ingredients
dry ingredients
- 1 1/4 cups all purpose flour
- 1/3 cup cocoa powder (unsweetened)
- 1 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
wet ingredients
- 4 ripe bananas, mashed
- 1 cup plus 2 Tbsp packed brown sugar
- 6 Tbsp unsalted butter, at rrom temperature
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 4 ounces dark chocolate chips (a heaping 1/2 cup)
topping
- 1 firm banana
- 1 Tbsp raw or demerara sugar
Instructions
- Preheat oven to 350F Spray a 9x5 loaf pan with cooking spray or lightly butter. I like to line it with parchment paper with long ends so I can lift it out for easy slicing.
- Whisk the dry ingredients together in a bowl and set aside.
- cream the butter and sugar for about 4 minutes until light and fluffy. Scrape down the sides of the bowl a few times to get all the sugar and butter incorporated.
- Beat in the eggs, one at a time. Then blend in the mashed bananas, sour cream, and vanilla. Keep scraping down those sides! (The mixture may look curdled at this stage, but don't worry, it's fine.)
- Fold in the dry ingredients until just barely incorporated, and then fold in the chocolate chips, blending until everything is just mixed and there's no dry flour left...don't over beat.
- Spoon batter into your pan and even out. Slice the banana into 3 slices, lengthwise, and arrange on the top. Sprinkle with sugar and bake for about 65-75 minutes, or until a toothpick comes out without wet batter on it.
- Let the cake cool before slicing.
Notes
Recipe slightly adapted from Bon Appétit