Who said bread can’t have chocolate in it?? ☺ here is an amazing recipe for a banana bread that has an amazing depth of chocolate in it! Yum! It’s moist, chocolate and full with flavor!
Here’s how you make it!
- 1 cup plain flour
- ⅓ cup cocoa powder
- 1 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 6 large large bananas
- 1 cup light brown sugar
- 6 tablespoons unsalted butter, room temperature
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups dark chocolate (60-70% dark), chopped (or you can use chocolate chips)
- 1 tablespoon demerara sugar (for garnish, not required but only if you want a little glaze crunch at the top)
Preheat oven to 175°c. Lightly coat a loaf pan with butter and line the pan with baking paper, leaving the sides to overhang (this is so its easy to pull out of the pan).
Whisk the plain flour, graham flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl and leave aside.
Mash 5 bananas with a fork or with an electric chopper until the bands are smooth in texture. Using an electric mixer on medium-high speed (or a stand mixer), beat in the brown sugar and butter in a large bowl until light and fluffy, about 5 minutes. Add the eggs one at a time and beat until fully blended in, don’t forget to scrape down the sides of the bowl, if needed. Reduce the speed to medium-low, and add the sour cream, vanilla, and the mashed bananas; beat until combined. The mixture may look a little strange and clumpy at this point but once the rest of the ingredients are added it will all come together nicely.
Gradually add the dry ingredients while the mixture is on low, beating just until combined (do not over mix or cake will become tough). Fold in the chocolate.
Scrape batter into prepared pan. Slice remaining banana however you like to decorate the top, Ive sliced mine lengthwise and then cut each half so that i get half moon shapes. For an extra glaze and crunch at the top, sprinkle the demurer sugar on top of your banana design 🙂 This is totally optional, but it does give a nice touch 😉
Bake the bread for 70 minutes, or until a cake tester (or toothpick) comes out clean once inserted into the centre.
Once baked, let the bread rest in its pan until cooled completely through and then take out the bread by lifting it out using the baking sheet that is hanging over the edges.