Servings 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups mashed very ripe bananas (about 3 medium bananas)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil or olive oil
- 1/4 cup sour cream
- 2/3 cup semisweet chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt.
- In a separate medium bowl, whisk together the mashed bananas, eggs, vanilla extract, vegetable oil and sour cream.
- Add the banana mixture to the dry ingredients and stir just until combined then stir in the chocolate chips. Scrape the batter into the prepared loaf pan then sprinkle additional chocolate chips on top of the loaf.
- Bake the bread until a toothpick inserted comes out clean, 50 to 60 minutes. Remove the bread from the oven and allow it to cool completely pan.
- Using the parchment paper overhangs to lift the loaf out of the pan then slice and serve.
Notes
- Storing: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. It tastes even better on day two. If your kitchen runs warm or you want to stretch the shelf life a little longer, store it in the fridge for up to a week.
- Freezing: Slice first, then wrap each slice individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature for about an hour or microwave for 20 seconds. Prefer to freeze the whole loaf? Wrap tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw overnight at room temperature before slicing.
- Sour cream swap: Any plain yogurt works as a direct 1:1 swap.
- Frozen bananas: Thaw completely at room temperature first, then drain off any excess liquid before mashing.
- Adding nuts: Stir about 1/2 cup of chopped walnuts or pecans into the batter along with the chocolate chips.
- Muffins: Divide the batter evenly among a lined 12-cup muffin tin, filling each about two-thirds full. Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
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