I have a hypothesis about pastries: When sour cream is involved, it’s bound to be excellent. Sour cream offers richness, tanginess, and, due to its interaction with baking soda, lift. It’s the hidden component that makes this chocolate banana bread, from Jessie Sheehan’s Snackable Bakes (one of my top baking books), truly delightful. Picture: chocolate cake combined with banana bread, featuring all the best aspects of both.
You likely already have the remaining ingredients at home, provided you usually have bananas on hand. (I do, and I let them turn very black before baking with them.) Then there’s cocoa powder, flour, baking soda, salt, vegetable oil, sugar, vanilla, egg, and sour cream. Oh, and did I mention chocolate chips? Yes, there are chocolate chips in there as well.
I’m not sure about you, but seeing this kind of batter in a bowl takes me back to being nine, standing at the sink, eager to lick every last bit off the egg beater. Now, as an adult, I guess I could eat the entire batter with a spoon if I wanted. But why do that when you can bake it for an hour and achieve this:
Call it breakfast. Call it dessert. Call it a snack. Label it however you like — banana chocolate cake, chocolate banana bread — but whatever you label it, make sure you save a slice for me, because ours is all finished and I’m sad.
The Ultimate Chocolate Banana Bread
From Snackable Bakes by Jessie Sheehan
Cooking spray (or softened butter)
1 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder (I prefer Valrhona)
1 tsp baking soda
1/2 tsp kosher salt
3/4 cup semisweet chocolate chips (Adding a bit more is our secret)
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 large egg, at room temperature
1/4 cup créme fraiche or sour cream
1 cup mashed bananas (around 2 very ripe ones)
Preheat the oven to 350°F. Grease an 8.5 x 4.5-inch loaf pan with cooking spray or softened butter. Line the base with a large slice of parchment that extends over the two long sides of the pan. (This makes removing the cake a breeze!)
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips. (This prevents them from settling at the bottom during baking!) In another bowl, combine and whisk the sugar, oil, and vanilla for 30 seconds. Blend in the egg, then the créme fraiche or sour cream, and finally the bananas. Carefully fold the dry ingredients into the wet using a rubber spatula until no traces of flour remain. Avoid over-mixing or the loaf will be tough.
Pour the batter into the prepared pan and level the top. Bake for 65 to 70 minutes, rotating the pan halfway through. The bread is ready when a wooden skewer inserted in the center emerges with a moist crumb or two.
Take it out of the oven and let it cool in the pan for about 20 minutes. Using the parchment overhang, lift the loaf out and let it cool to room temperature before serving (if you can wait that long).
Adam Roberts pens the bi-weekly newsletter The Amateur Gourmet (an extension of his famed blog of the same name), and his latest book is Food Person, which we loved. Adam resides with his spouse, Craig, and dog, Winston, in a cabin in Brooklyn.
Thanks, Adam! We adore your work. And here are a few more of Adam’s recipe favorites: the best sticky buns ever, chocolate pecan pie, and peppermint patty brownies.
P.S. Adam’s seven principles for hosting a great dinner party and his Brooklyn home tour.
(Photos courtesy of Adam Roberts. This entry was first published on The Amateur Gourmet.)
**Decadent Chocolate Banana Bread Recipe: A Sweet Indulgence**
For those who enjoy rich, chocolatey sweet treats and savor the comforting essence of banana bread, this decadent chocolate banana bread recipe will surely become a beloved choice. Merging the moist texture of traditional banana bread with the sumptuous taste of chocolate, this recipe is ideal for breakfast, dessert, or a luxurious snack. Here’s how to create this charming delicacy.
**Ingredients:**
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 ripe bananas, mashed
– 1/2 cup sour cream or Greek yogurt
– 1 cup semi-sweet chocolate chips
**Instructions:**
1. **Preheat the Oven:**
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for effortless removal.
2. **Mix Dry Ingredients:**
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
3. **Cream Butter and Sugars:**
In a large mixing bowl, blend the softened butter, granulated sugar, and brown sugar until light and airy. This process should take approximately 2-3 minutes.
4. **Add Eggs and Vanilla:**
Integrate the eggs, one at a time, ensuring each is fully mixed before adding the next. Mix in the vanilla extract.
5. **Incorporate Bananas and Sour Cream:**
Stir in the mashed bananas and sour cream (or Greek yogurt) until the mixture is well blended.
6. **Combine Wet and Dry Ingredients:**
Gradually integrate the dry ingredients into the wet mixture, stirring gently until combined. Avoid overmixing, as it can lead to dense bread.
7. **Fold in Chocolate Chips:**
Carefully fold in the chocolate chips, making sure they are evenly spread throughout the batter.
8. **Bake:**
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
9. **Cool:**
Let the bread cool in the pan for approximately 10 minutes before moving it to a wire rack to cool entirely.
**Serving Suggestions:**
This decadent chocolate banana bread is delectable on its own, yet you can enhance it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For added elegance, drizzle some melted chocolate over the top before serving.
**Storage Tips:**
Keep any leftovers in an airtight container at room temperature for up to 3 days. For extended storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Simply thaw at room temperature before enjoying.
**Conclusion:**
This decadent chocolate banana bread is a delightful fusion of flavors and textures, making it a wonderful treat for any situation. Whether you aim to impress guests or simply satisfy your sweet tooth, this recipe is sure to succeed. Savor the rich, chocolatey delight with every bite!
