Chocolate Banana Bread
Yield: 1 loaf
Time: 1 hour, 15 minutes
Is this a cake, a bread or could it be a muffin? Call it what you may, this is the ultimate indulgence. Moist, chocolaty, and so easy!
1Cup All-purpose flour
½ Cup Cocoa (Best dark available)
1 tsp Baking soda
½ tsp Sea salt
1½ Cup Ripe bananas, mashed
¼ Cup Unsalted butter, melted
¼ Cup Sour cream
¾ Cup Brown sugar, lightly packed
1 Egg, room temp
2 tsp. Pure vanilla extract
1 Cup Semisweet chunk chocolate, cut by hand)
Spray a 9x5 loaf pan with non-stick spray.
Whisk all dry ingredients in a medium bowl (flour, baking soda, cocoa powder & sea salt).
In a large bowl mash bananas with a fork, add butter & sour cream and mix. With a spatula blend in brown sugar, egg and vanilla.
Fold dry ingredients into wet bowl, don’t overmix.
Stir in ¾ of the chocolate chunks.
Pour batter into loaf pan, sprinkle reserved chocolate chunks on top and bake 350°on middle rack for 60 minutes or until toothpick comes out dry, it’s OK to have a little melted chocolate on stick.
Let cool for 10 minutes then invert onto a cooling rack.
Bananas - If bananas aren’t ripe, place them on heavy duty foil in a 350°oven for 15 minutes. They will turn black and be perfectly ripe. Remove from skins and proceed.
Measuring - Measure dry flour, salt and cocoa over a piece of parchment. Just pick up paper and slide into measuring vessels.