Triple Chocolate Banana Bread!
If you’re anything like me, you always have overripe bananas sitting on the counter, on a quest to discover their purpose in life. And let’s face it…baking them into plain ol’ banana bread can get kind of boring. I’ve always thought that chocolate and bananas pair beautifully, and this moist, fudgy bread is no exception. It’s quickly become my family’s favorite way to use up old bananas!
Recipe credit : http://www.fivehearthome.com/
Triple Chocolate Banana Bread
1 1/4 cups all-purpose flour OR whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cocoa powder
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
1 egg
2 teaspoons pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled
2 medium bananas, mashed (equaling approximately 1 cup)
1/2 cup sour cream
1 cup mini semi-sweet chocolate chips
Preheat oven to 350°F. Lightly grease (or spray with cooking spray) three 5 3/4″ x 3 1/4″ x 2″ mini loaf pans.
In a large bowl, whisk together flour, baking soda, salt, and cocoa powder. In another bowl, use an electric mixer to beat butter until smooth, and then beat in sugar until light and fluffy. Blend in egg, vanilla, melted chocolate, banana, and sour cream until fully incorporated (batter may look curdled at this point…it will smooth out with addition of flour). Gently mix in dry ingredients and chocolate chips until just blended.
Evenly divide batter between prepared pans and bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
NOTE: Instead of mini loaves, you may also bake bread in a full-sized loaf pan for 60 minutes or until bread tests done.
