Let the chocolate banana bread rest in the pan for about 10 minutes, then turn out onto a rack to cool completely. Pour the batter into a greased loaf pan and spread evenly.īake until done, about 1 hour and 10 minutes. Mix in the mashed bananas, sour cream and vanilla.įold with a rubber spatula until evenly incorporated. In another bowl, cream the butter and sugar until light and fluffy.Īdd the dry ingredients to the butter mixture.
To begin, combine the flour, cocoa powder, baking soda, and salt in a large bowl. Whisk well and set aside. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda. These cocoa powders are not interchangeable. To ripen bananas quickly, store them in a loosely sealed brown paper bag.Īlso, note that the recipe calls for natural cocoa powder, not Dutch-process. What You’ll Need To Make Chocolate Banana Breadīe sure to use very ripe, brown bananas for the best banana flavor. Chocolate chips and cocoa powder give it deep chocolate flavor, while the addition of sour cream makes it rich and ultra-tender. I usually think of banana bread as something to eat for breakfast (or, let’s be honest, something to cut a tiny slice from every time you walk through the kitchen) but this chocolate banana bread is so decadent, you could really top it with a scoop of vanilla ice cream and call it dessert.
Choco banana full#
Read my full disclosure policy.Ĭhocolate chips and cocoa powder give this chocolate banana bread deep chocolate flavor, while the addition of sour cream makes it tender.
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