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.
9x5 loaf pan
1 1/4cupsall purpose flour
1/3 cupcocoa powder (unsweetened)
1 1/4tspbaking soda
3/4 tspbaking powder
4 ripe bananas, mashed
1cupplus 2 Tbsp packed brown sugar
6Tbspunsalted butter, at rrom temperature
1/3 cupsour cream
1 tspvanilla extract
4ounces dark chocolate chips (a heaping 1/2 cup)
1 Tbspraw or demerara sugar
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.
Recipe slightly adapted from Bon Appétit
https://theviewfromgreatisland.com/double-chocolate-banana-bread-recipe/ October 20, 2019