double chocolate banana bread on a marble surface
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4 from 8 votes

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.
Prep Time15 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 10 servings

Equipment

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