Homemade Banana Chocolate Bread

Chocolate Banana Bread Photo credit: Jeff Vanderspank on Unsplash

Homemade banana-chocolate bread. Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert. For variations on this recipe see my other posts: Homemade Banana Bread, Homemade Streusel Banana Bread, and even a vegan version: Homemade Vegan Banana Bread.

Step By Step Instructions

Step 1

Preheat oven to 350℉ degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.

Step 2

In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.

Step 3

Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.

Step 4

Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.

Chocolate Banana Bread Photo credit: Jeff Vanderspank on Unsplash

How to Make Streusel Banana Bread

Prep Time: 15 mins
Total Time: 1 hour 15 mins
Servings: 10

Ingredients
  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1⅔ cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 tsp. baking soda
  • ½ tsp. fine salt
  • 1¼ cups sugar
  • 2 large eggs, room temperature
  • 1½ cups mashed overripe bananas (3 to 4)
  • 2 Tbsp. sour cream
  • 1 tsp. pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped
Directions
  1. Preheat oven to 350℉ degrees.
  2. Butter and flour a 5-by-9-inch loaf pan. I
  3. n a medium bowl, whisk together flour, baking soda, and salt.
  4. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes.
  5. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
  6. Beat in bananas, sour cream, and vanilla.
  7. Beat in flour mixture and chocolate on medium.
  8. Pour batter into pan.
  9. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
  10. Let bread cool in pan 10 minutes.
  11. Remove bread from pan and let cool completely on a wire rack.

Store tightly wrapped in beeswax wraps, up to 3 days, or freeze, up to 3 months.

Chocolate: Chopped or Chips?

For the loaf form, it’s best to chop the bar of chocolate to get a variety of sized chunks as the larger ones provide big hits of deliciousness. For the muffin version, I prefer using chocolate chips since tiny bits of chocolate flavor the bread beautifully,

Kitchen Tip: If your bananas aren’t quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften.

Storing Your Banana Bread

Store tightly wrapped in beeswax wraps, up to 3 days, or freeze, up to 3 months.

Sources:
Banana-Chocolate Bread
https://www.marthastewart.com/891904/banana-chocolate-bread
Photo credit: Katie Bernotsky and Youjeen Cho on Unsplash

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