Double Chocolate Banana Bread
By: Jessie-Sierra Ross
Published: Saturday, May 2, 2020 - 5:06pm

Ingredients




2 1/4 cups all-purpose flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
3 large ripe bananas peeled & mashed
1/2 cup butter melted & cooled
1/2 cup regular sour cream
1/2 cup light brown sugar
1/2 cup sugar
1 egg
1 tablespoon Turbinado sugar for topping optional

Preparation

1 Preheat your oven to 350F. 2 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. 3 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. 4 In a medium sized mixing bowl, combine the flour, salt, cinnamon, baking cocoa, baking powder and baking soda. Fork mix. 5 Add the dry ingredients to the large bowl with the wet mixture. Stir to just combine. Don't overmix this. 6 Next, add your chocolate chips and gently mix to incorporate. 7 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. 8 Sprinkle the batter with turbinado sugar. 9 Bake for 50 minutes at 350F, or until a toothpick inserted into the middle of each loaf comes out cleanly. 10 Remove from the oven and set on a wire rack. Let the bread cool in the pan completely.

About

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.