Chocolate Sour Cream Banana Bread
Ingredients
- 1 ¼ to 1 ⅓ cups (302 to 325 g) mashed bananas, about 3 to 4 medium bananas
- 1 cup (212 g) granulated sugar
- ½ cup (100 g) neutral-flavored oil
- 2 large (100 g) eggs
- ½ cup (123 g) sour cream
- 1 teaspoon vanilla extract
- 1 cup (142 g) all-purpose flour
- ½ cup (43 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F.
- Grease and lightly flour a 9X5-inch loaf pan or line with parchment and lightly grease.
- In a large bowl, add the mashed bananas, sugar, oil, eggs, sour cream and vanilla extract. Whisk together until evenly and well combined.
- Sift in the flour, cocoa powder, baking soda and salt. Add 2/3 cup chocolate chips. Stir until no dry streaks remain. Don't over mix the batter.
- Spread the batter evenly in the pan. Sprinkle the remaining 1/3 cup chocolate chips on top of the batter.
- Bake for 50 to 60 minutes until the top of the bread springs back lightly to the touch and a toothpick or thin knife inserted in the center comes out clean or with moist crumbs. Add additional time, as needed.
- Let the bread cool in the pan for 4 to 5 minutes. Carefully remove it from the pan and let it cool completely on a cooling rack. This bread is tasty sliced warm with those melty chocolate chips, but the flavor gets even better after it cools completely.
Notes
Mini Loaf Pans: The batter can be split among three miniature loaf pans (5.75X3-inches). Baking temperature is the same. Bake for 22 to 25 minutes; add additional time, if needed.
Sifting Ingredients: I normally don't take the time to sift dry ingredients, but in this quick bread recipe, I find it's important so that the flour and cocoa powder are incorporated into the batter without over mixing. I use a fine mesh strainer, place it over the bowl, add the flour, cocoa powder, baking soda and salt, and sift from there right into the batter.