Chocolate Banana Bread
Get ready to turn your regular banana bread to the next level.
Servings: 12 servings
Ingredients
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 1 1/4 cups (156 g) all-purpose flour
- 1/2 cup (42 g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (about 2 1/2 bananas)
- 1/2 cup sour cream, at room temperature
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.
- In a medium sized bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, using an electrix mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add in one egg, and beat on medium-high until completely incorporated. Pause the mixer and scrape down the sides and bottom of the bowl. Add in the next egg and vanilla and beat until completely incorporated.
- Add half the dry ingredients. Beat on low spead until just combined. Scrape the bottom and sides of the bowl, then add the other half of the dry ingredients. Beat on low spead until just combined.
- Add the bananas and sour cream and beat on low spead until just combined. Fold in the chocolate chips.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cover the bread loosely with aluminum foil about 35 minutes into baking to prevent excess browning.
- Let cool in pan for 10 minutes. Remove and let cool for 30 minutes on a wire cooling rack before slicing and serving.
Notes
Other pan sizes: You can bake this chocolate banana bread in muffin tins as well. Just be sure to keep a close eye on the baking time. This highly varies depending on how much you fill your muffin tins.
Jumbo muffins: 30-35 min
Muffins: 20-23 min
Mini muffins: 10-12 min
Muffins: 20-23 min
Mini muffins: 10-12 min