Double Chocolate Banana Bread

Sour Cream Double Chocolate Banana Bread


Adapted from Savory Sweet Life Chocolate Banan Bread

•Unsalted butter, 8 tablespoons (1 stick), softened
•Granulated sugar, 1/4 cup
•Brown sugar, 1/4 cup
•Egg, 1 large
•Ripened bananas, 2 large, mashed
•Sour cream (low fat okay), 1/2 cup
•Vanilla extract, 1 teaspoon
•All-purpose flour, 1 cup, plus 1 tablespoon to be tossed with the dark chocolate
•Baking soda, 1 teaspoon
•Cocoa powder, 2 tablespoons
•Salt, 1/8 teaspoon
•Dark chocolate chips, 1 cup, coarsely chopped

•Preheat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan.
In the bowl of a mixer, cream butter, granulated sugar and brown sugar until fluffy, about 2 minutes. Add egg, banana, sour cream and vanilla extract. Mix until well blended, about a minute. Add 1 cup of flour, baking soda, cocoa powder and salt. Mix until everything is well incorporated, about 2 minutes.

Toss dark chocolate with 1 tablespoon of flour. This will ensure that they don’t sink to the bottom of the bread when they bake. Mix dark chocolate into the batter.

Pour batter into the prepared loaf pan and bake for 50 to 60 minutes (mine took 53 minutes), or until a toothpick inserted into the center of the loaf comes out clean.

Remove from the heat and allow bread to rest in the pan for 10 minutes. Invert the pan to release the bread. Let the bread cool on a cooling rack. You can serve this bread warm, though it will slice better when it’s completely cool after about an hour and a half.