Summer is bikini, bbq, and banana bread season. The weather has been so warm lately that my bananas have been ripening at warp speed. Rather than going with the usual banana bread recipe, I made Double Chocolate Banana Bread. This version of banana bread is super moist, tender, rich and chocolatey, with a hint of banana. I especially like the crispy top and edges. This recipe is is definitely in my top 10 favorites and had everyone asking for seconds.
Double Chocolate Banana Bread
(from King Arthur Flour)
Makes one 9″ x 5″ loaf or two mini loaves.
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (3/8 ounce) King Arthur All-Purpose Baking Cocoa, or Dutch-process cocoa
1/2 cup (8 tablespoons; 4 ounces) soft unsalted butter
1/2 (3 1/2 ounces) cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana (8 ounces; about 2 medium bananas)
1/2 cup (4 ounces) cold sour cream
1 cup (6 ounces) semisweet chocolate chips, chocolate mini chips preferred
- Preheat the oven to 350°F. Lightly grease two 3 1/4″ x 5 3/4″ mini loaf pans, or one 9″ x 5″ loaf pan.
- Combine the flour, baking soda, salt, and cocoa in a medium size bowl.
- In a separate bowl, beat the butter and sugar until light and creamy.
- Beat the egg into the butter-sugar mixture.
- Stir in the vanilla, banana, and sour cream to the wet ingredients.
- Gently mix in the dry ingredients and chocolate chips until well incorporated.
- Pour the batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a cake tester or toothpick inserted into the center comes out clean.
- Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.