Double Chocolate Banana Bread

Yield: 9x5" loaf pan / 12 servings

Category: Quick Breads & Loaves

Cuisine: American

Reference: Sally's Baking

Ingredients

• 156g (1¼ cup) All-purpose flour, spooned & leveled
• 41g (½ cup) Cocoa powder
• 1 tsp Baking soda
• ½ tsp Salt
• 135g (¾ cup) Semi-sweet chocolate chips, plus 22g for topping
• 113g (½ cup) Unsalted butter, room temperature
• 150g (¾ cup) Granulated sugar
• 2 Large eggs, room temperature
• 60g (¼ cup) Sour cream
• 345g (1½ cup) Mashed bananas, about 4 medium or 3 large ripe bananas
• 1 tsp Vanilla extract
• 2 tbsp Hot water

Steps

1. Preheat oven to 177°C (351°F). Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
2. In a mixing bowl, whisk the 156g (1¼ cup) all-purpose flour, 41g (½ cup) cocoa powder, 1 tsp baking soda, and ½ tsp salt together until combined. Mix in 135g (¾ cup) semi-sweet chocolate chips. Set aside.
3. Using a handheld mixer, beat the 113g (½ cup) unsalted butter and 150g (¾ cup) granulated sugar together on high speed until smooth and creamy, about 3 minutes. With the mixer running on medium speed, add the 2 large eggs one at a time, beating well after each addition.
4. Then beat in the 60g (¼ cup) sour cream, 345g (1½ cup) mashed bananas, and 1 tsp vanilla extract until combined. Add the dry ingredients and 2 tbsp hot water, and beat on low speed until combined. Batter is thick (Do not overmix).
5. Pour and spread the batter into the prepared baking pan. Sprinkle remaining chocolate chips on top, down the center of the loaf.
6. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from drying out. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
7. Remove the bread from the oven and allow it to cool in the pan set on a wire rack for at least 2 hours before removing.