Chocolate Sour Cream Banana Bread

This moist double chocolate sour cream banana bread recipe is an easy one-bowl recipe. Bake it in a regular pan or mini bread pan!

This is the best chocolate banana bread! The crumb is soft and tender, has a strong chocolate flavor, and is very easy to bake.

Why this recipe works

This incredibly delicious chocolate banana bread has its roots in one of the most popular banana bread recipes on the internet: Sour Cream Banana Bread.

Ingredient Notes

• Mashed Banana: This recipe calls for 3-4 medium bananas. For the sweetest, best banana flavor, use speckled bananas.
• granulated sugar
• oil: Use a neutral-flavored oil, such as vegetable oil, canola oil, grapeseed oil, or avocado oil. You can experiment with melted coconut oil or butter.
• egg: This recipe uses two large eggs. I recommend using room temperature eggs if possible (though it’s not a deal breaker).
• cream: For best results, use full-fat sour cream.
• All-Purpose Flour: I always use unbleached all-purpose flour. This recipe is perfect for using up some whole wheat flour. For best results, we recommend using the white/light wheat variety.
• Cocoa Powder: It is best to use natural unsweetened cocoa powder. If using Dutch process cocoa powder, reduce baking soda to 1/4 teaspoon and add 1 teaspoon baking powder.
• baking soda
• salt
• Chocolate Chips: I prefer to use semi-sweet chocolate chips. Mix some of the chocolate chips into the batter, sprinkle the remaining chocolate chips over the banana bread and bake.

A few additional tips

1. This dough can be easily doubled For two loaves of bread.
2. To bake in a mini bread pan, Divide batter between three small loaf pans. (5.75X3 inches). Bake for 22 to 25 minutes, adding more time if necessary.
3. I don’t usually take the time to sift dry ingredients, but in this super simple bread recipe, I do. I think that’s important. Make sure the flour and cocoa powder are incorporated into the batter without overmixing. I use a fine mesh strainer {aff. link}Place it over a bowl, add the flour, cocoa powder, baking soda and salt and sift it into the dough right there.

I’ve been using this recipe lately whenever I see bananas ripening on the counter. Of course, no one in my family is complaining! You might be shocked to see how quickly we can eat this bread.

If you are looking for a delicious chocolate banana bread recipe, I hope you try this! The dough has sour cream and just the right amount of chocolate, making it the most delicious chocolate banana bread I’ve ever had.

Chocolate Sour Cream Banana Bread

produce: 10 Slice (1 9X5 inch loaf)

Preparation time: 20 minute minute

Cooking time: 55 minute minute

Total Time: 1 hour hour 15 minute minute

• 1 ¼ to 1 ⅓ cup (302~325 g) Mashed bananas, about 3-4 medium bananas
• 1 cup (212 g) granulated sugar
• ½ cup (100 g) neutral balm
• 2 large in size (100 g) egg
• ½ cup (123 g) 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, split

cooking modePrevent your screen from going dark

• Preheat oven to 350 degrees Fahrenheit.

• Grease and lightly flour a 9X5-inch loaf pan, or line with parchment paper and lightly grease.

• In a large bowl, combine mashed bananas, sugar, oil, eggs, sour cream, and vanilla extract. Whisk together until uniform and well mixed.

• Sift the flour, cocoa powder, baking soda, and salt into the mixture. add 2/3 cubep chocolate chips. Stir until no dry streaks remain. Don’t overmix the batter.

• Spread the batter evenly in the pan. Sprinkle with the rest. 1/3 cup Chocolate chips on top of the dough.

• Bake for 50 to 60 minutes, until the top of the loaf springs slightly when touched and a toothpick or thin knife inserted into the center comes out clean or moist crumbs. Add more time as needed.

• Put the bread in the pan and let it cool for 4 to 5 minutes. Carefully remove from the pan and let cool completely on a cooling rack. This bread is delicious sliced ​​warm and served with melted chocolate chips, but it tastes even better when it is completely cooled.

Mini loaf pan: Dough can be divided into 3 small loaf pans (5.75X3 inches). The baking temperature is the same. Bake for 22-25 minutes. Add additional time if necessary.
Ingredient Selection: I usually don’t take the time to sift dry ingredients, but I found it important in this quick bread recipe to ensure that the flour and cocoa powder were incorporated into the dough without overmixing. I use a fine mesh sieve, place it over a bowl, add the flour, cocoa powder, baking soda and salt and sift it right into the batter from there.

lecture: bread, quick bread

cooking: American

method: baking

clothing material: 1 one part, calorie: 381calorie, carbohydrate: 50g, protein: 4g, province: 20g, Saturated Fat: 6g, Cholesterol: 44mg, sodium: 245mg, fiber: 3g, sugar: 34g

Recipe Source: From Mel’s Kitchen Cafe (adapted from our very popular Sour Cream Banana Bread recipe)