Imported from the web

Double Chocolate Banana Bread

Name: Double Chocolate Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: American
Ingredients: 225 g Overripe bananas (About 2 to 2.5 medium bananas; well-mashed); 150 g Granulated sugar; 75 g Light brown sugar; 90 ml Unsalted butter (Melted); 2 Large eggs (At room temperature); 120 g Sour cream; 1 tsp Vanilla extract; 200 g All-purpose flour; 54 g Unsweetened cocoa powder; 1.5 tsp Baking soda; 0.5 tsp Salt; 150 g Semi-sweet chocolate chunks or chips (Plus an extra handful for topping); Parchment paper (For lining the loaf pan); Grease for loaf pan (For greasing the pan; type and amount unspecified)

Recipe by Amna Ahmed Facebook

Imported by Sara R on SeeMeCook

A moist banana loaf enriched with cocoa and semi-sweet chocolate chunks, with extra chocolate scattered over the top. It is sweet, tender, and made with overripe bananas and sour cream.

10 servings90 minAmerican

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Ingredients

225 g Overripe bananas (About 2 to 2.5 medium bananas; well-mashed)
150 g Granulated sugar
75 g Light brown sugar
90 ml Unsalted butter (Melted)
2 Large eggs (At room temperature)
120 g Sour cream
1 tsp Vanilla extract
200 g All-purpose flour
54 g Unsweetened cocoa powder
1.5 tsp Baking soda
0.5 tsp Salt
150 g Semi-sweet chocolate chunks or chips (Plus an extra handful for topping)
Parchment paper (For lining the loaf pan)
Grease for loaf pan (For greasing the pan; type and amount unspecified)

Steps

1
Preheat the oven to 175°C. Grease a large loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2
In a large bowl, whisk the well-mashed bananas, granulated sugar, light brown sugar, and melted butter until smooth.
3
Add the eggs, sour cream, and vanilla extract to the banana mixture. Whisk until thoroughly combined.
4
Add the flour, cocoa powder, baking soda, and salt. Gently fold with a spatula just until combined and no flour streaks remain.
5
Fold in the 150 g chocolate chunks or chips.
6
Pour the thick batter into the prepared loaf pan and smooth the top.
7
Sprinkle an extra handful of chocolate chunks or chips over the surface.
8
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9
Let the bread cool in the pan for 15 minutes.
10
Transfer the bread to a wire rack and let it cool completely.

Notes

The source does not specify the size of the large loaf pan or the type and amount of grease for the pan. The extra handful of chocolate for topping is unquantified.