Homemade Banana Chocolate Bread
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.
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
- Preheat oven to 350℉ degrees.
- Butter and flour a 5-by-9-inch loaf pan. I
- n a medium bowl, whisk together flour, baking soda, and salt.
- 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.
- 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.
- Let bread cool in pan 10 minutes.
- 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