Double Chocolate Banana Bread. This chocolate banana bread recipe is seriously packing the chocolate flavor! It's super moist and those chocolate chips all over the top just make it fun to eat! I made you guys some banana bread!
A super fudgy and decadent Double Chocolate Banana Bread is so fast and easy to make.
Chocolate + banana + brownie/bread = a chocaholics dream come true.
A moist banana bread with a soft chocolate crumb thanks to a couple of additions that makes it deliciously rich and decadent.
Literally this is an easy recipe just later the other ones. I think the hardest portion is to find the best ingredients hence you can enjoy the delicious Double Chocolate Banana Bread for your breakfast with your connections or family.
You can have Double Chocolate Banana Bread using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Double Chocolate Banana Bread
- It's 3 medium of to Large very ripe bananas.
- It's 1/2 cup of Butter, melted.
- It's 3/4 cup of Brown sugar.
- It's 1 large of Egg.
- You need 1 tsp of Pure Vanilla Extract.
- It's 1 tsp of Baking soda.
- You need 1/4 tsp of Table salt.
- It's 1/2 tsp of Ground cinnamon (optional).
- Prepare 1 cup of all-purpose flour.
- You need 1/2 cup of Dutch-process cocoa powder.
- It's 1 cup of Semi sweet or bitter sweet chocolate chunks or chips.
Combine the flour, baking soda, salt, and cocoa. In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. This Double Chocolate Banana Bread is AMAZING!
Double Chocolate Banana Bread step by step
- Heat your oven to 350°F. Butter a 9 by 5-inch loaf pan, or spray it with a nonstick baking spray..
- Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips..
- Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long..
Not too sweet, loaded with chocolate, soft on the inside and super moist. In a large bowl combine flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients. On low speed add in the sour cream and mashed bananas. This double chocolate banana bread is the ultimate comfort food.
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