When I posted my popular coffee-infused Chocolate Chip Banana Bread recipe, I was fully convinced I’d never make another banana bread recipe that rivals it. That’s my go-to recipe every time I have ripe bananas on hand and it never disappoints. Then, I came across this recipe…
This moist, rich banana bread is made from a chocolate and sour cream batter and is studded with melted semi-sweet chocolate chips. It’s pretty darn fabulous – not too sweet and the banana flavor pairs perfectly with the cocoa.
I’m not sure I’ve seen a prettier loaf of banana bread in all my days. This will proudly join my other recipe on the regular banana bread rotation from now on. It’s that blessed good.
Double Chocolate Banana Bread
Adapted from [Savory Sweet Life|http://savorysweetlife.com/2009/06/rich-and-moist-sour-cream-chocolate-chocolate-chip-banana-bread-recipe/]
Yields: 1 loaf
- 1/2c butter, softened
- 1/2c sugar
- 1 egg
- 2 large ripe bananas, mashed
- 1/2c sour cream
- 1t vanilla
- 1c flour
- 1t baking soda
- 1/4t salt
- 2T cocoa powder
- 1/2c semi-sweet chocolate chips (mini chips work well, too)
Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan.
In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
Add baking soda, salt, cocoa, and flour. Mix everything until well incorporated, then add chocolate chips.
Pour batter into prepared loaf pan. Bake for 50-55 minutes or until center is set. Remove from oven and allow bread to rest in the loaf pan for 10 minutes. Invert the loaf pan onto a cooling rack.