Double Chocolate Banana Bread…A chocolate lover’s dream

I am not such a big fan of banana. In fact the only way I like to eat them is munching on some banana chips. I have been searching for a good banana bread recipe for a long time to use those over ripe bananas that go bad because no one really wants to them in my house. When I came across this recipe at Bake with Christina, I knew I had to try it. It had double chocolate which means double the happiness for me. What better way to use those over ripe bananas then to hide them in a chocolate bread. This bread came out delicious. Thank you Christina. I cant wait to bring some more bananas just to get them real ripe and make this again.

Here is my adaption of her recipe.

Ingredients:

All purpose flour – 1 cup (Feel free to substitute with whole wheat flour. The bread would be just more dense)

Cocoa powder – 1/2 cup

Sugar – 1 cup

Baking Powder – 1 tsp

Baking Soda – 1 tsp

Salt – 1/4 tsp

Over Ripe Bananas – 3 large

Egg – 1 large

Vanilla extract – 1 tsp

Melted butter or Oil – 1/2 cup

Sour cream – 1/4 cup

Chocolate Chips – 1/2 cup (The original recipe said 1 cup, I have cut that down so it doesn’t get overly sweet)

A few more chocolate chips for garnish

Method:

Preheat your oven to 350 F and line a 9×5 inch loaf pan with parchment paper or spray it well with cooking spray.
Sift all the dry ingredients – flour, cocoa powder, baking soda, baking powder and salt.
Mix the oil with sugar with a whisk until well combined.
Mash the bananas with a fork or in a blender. It would total about a cup of banana puree. Add in the egg, sour cream, sugar and oil mix and vanilla extract.
Now mix the dry ingredients with the wet ones, gently with a spatula making sure not to over mix. Just mix till everything is well incorporated and you do not see the dry ingredients any more, then stop.
Slowly fold in the chocolate chips, leaving some for garnishing.
Pour this batter in your loaf pan and sprinkle some chocolate chips on top.
Bake this in your oven for about 55 minutes or till a toothpick inserted in the center of the bread comes out clean.
Check around the 30 minutes mark. If baking in a round 7 inch pan, it will bake sooner.
Once done, let it cool for 10 minutes in the pan before inverting it out on a cooling rack to cool completely.
Cut this into slices and enjoy. It tastes delicious warm and right out of the oven.
If you do have any left overs, keep it in an air tight container, at room temperature for no more than 4 days. Though, trust me, it won’t last that long.

So there you have it, one of the most delicious ways to enjoy bananas. And if you like chocolate as much as I do, this is as good as a trip to heaven. Go ahead, make some today. You will love it. I promise.