Name: Double Chocolate Sour Cream Banana Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups Flour; 1/3 cup Cocoa Powder; 1 cup Sugar; 3/4 tsp Baking Soda; 1/2 tsp Salt; 3 VERY ripe Bananas, about 1 1/2 cups; 1/4 cup Sour Cream, or Plain Greek Yogurt; 2 Eggs; 2 tsp Vanilla; 6 Tbsp Butter, melted and cooled; 1 cup Semi-Sweet Chocolate Chips; 2 tsp Sparkling Sugar, optional

Description

Don’t settle for just any old banana bread! This double chocolate sour cream banana bread is a homerun recipe that is easy and utterly chocolatey!

Ingredients

Units Scale

1 3/4 cups Flour
1/3 cup Cocoa Powder
1 cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 VERY ripe Bananas, about 1 1/2 cups
1/4 cup Sour Cream, or Plain Greek Yogurt
2 Eggs
2 tsp Vanilla
6 Tbsp Butter, melted and cooled
1 cup Semi-Sweet Chocolate Chips
2 tsp Sparkling Sugar, optional

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Instructions

Preheat oven to 350 degrees.
In one mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda and salt. Set aside.
In the other bowl, whisk together the eggs, bananas, sour cream, eggs, and vanilla extract. Whisk in the melted butter until mixed in evenly. (You can also make quick work out of this with a hand held mixer.)
Add in wet ingredients to the dry ingredients bowl. Using a rubber spatula gently fold the two sets of ingredients together until the two are just combined, and a couple of small flour streaks remain.
Fold in the chocolate chips. Let the mixture set for a couple of minutes and move to the next step.
Spray a standard size loaf pan with non stick spray. Line the bottom and two sides with parchment paper, creating a cradle of sorts. Spray the paper again with non-stick spray.
Scrape the batter into the prepared loaf pan. Sprinkle the top with sparkling sugar, if desired. Bake on the middle rack for 50-55 minutes, or until a toothpick inserted comes out clean.
Let the loaf rest in the pan for 10-15 minutes, then using the parchment cradle, lift the loaf out of the pan and place on a wire rack to cool completely. Cool about 1 hour before slicing.