"This recipe is great for overripe bananas, and I spruce it up a bit with premium cocoa, sour cream, and chocolate chips. My Double Chocolate Banana Bread comes out of the oven moist, chocolatey, and full of banana flavor. With a slight sour cream note and plenty of cinnamon, we love this bread for breakfast, especially with a cold glass of milk."
Double Chocolate Chip Banana Bread
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Cook time: 1hr 5mins
Serves or Makes: 2 Loaves
Recipe Card
ingredients
- 1/2 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoons cinnamon, ground
- 1/2 teaspoon salt
- 1 large egg
Method
Step 1
Preheat your oven to 350F. Take two bread pans and lightly grease them with butter. Add a strip of parchment paper (this lets the bread release from the pan a little more easily) lengthwise. Reserve.
Step 2
In a large bowl, mash the bananas with a potato masher. Add the melted & cooled butter, sour cream, brown sugar, white sugar, and 1 egg. Mix thoroughly with a wooden spoon.
Step 3
In a medium sized mixing bowl, combine the flour, salt, cinnamon, baking cocoa, baking powder and baking soda. Fork-mix.
Step 4
Add the dry ingredients to the large bowl with the wet mixture. Stir to just combine. Don’t overmix this.
Step 5
Next, add your chocolate chips and gently mix to incorporate.
Step 6
Portion your banana bread batter evenly between the two prepared bread pans and smooth the top evenly with a rubber spatula or small offset palette knife.
Step 7
Sprinkle the batter with turbinado sugar.
Step 8
Bake for 50 minutes at 350F, or until a toothpick inserted into the middle of each loaf comes out cleanly.
Step 9
Remove from the oven and set on a wire rack. Let the bread cool in the pan completely.