One Bowl Double Chocolate Banana Bread
My awesome, moist double chocolate banana bread full of dark chocolate, cocoa powder, bananas, and sour cream can be mixed up in one bowl. Easy and great for dessert or a snack anytime.
Servings 12 slices
- 8 tbsp (4 oz) unsalted butter
- 1/2 cup (1 1/2 oz) natural cocoa powder
- 3 large very ripe bananas, about 1 cup mashed
- 3/4 cup (5 1/2 oz) packed light brown sugar
- 1/2 cup sour cream
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp table salt
- 1 cup (5 oz) all-purpose flour
- 1 1/2 cups (9 oz) bittersweet chocolate chips, divided: 1 cup for the batter, 1/2 cup for the top
Preheat oven to 350F.
Grease a 9x5 inch loaf pan and make a parchment sling by cutting a piece of parchment paper to the length of the pan and pressing it into the loaf pan so that the ends of the paper hang over the sides of the pan. Grease the parchment paper as well.
Melt the butter in a small saucepan over medium heat. Once the butter is melted, stir in the cocoa to make a smooth paste.
Mash the bananas with a fork in the large bowl. Stir in the butter and cocoa paste until well combined.
Add the brown sugar, sour cream, egg, vanilla, salt and baking soda to the bowl and whisk to combine.
Add the flour to the bowl. Use a large silicone spatula to lightly fold over the batter until just combined. Then add 1 cup of the chocolate chips, and fold them in as well.
Pour the batter into the prepared loaf pan and smooth it out. Then top the batter with the remaining 1/2 cup of chocolate chips, making sure to spread them out fairly evenly.
Bake the banana bread for 50 minutes at 350F. Then reduce the temperature to 325F and bake for 10 minutes more, until a toothpick comes out clean of batter (though you may see some melted chocolate).
Cool the bread in the pan for 15 minutes. Then run a knife along the two ends of pan with no parchment and use the sling to pull the bread out onto a cooling rack. Allow to cool for about an hour before attempting to slice so the bread has time to solidify.
- Slicing: The bread is full of chocolate, which does make neat slices a bit difficult. First, it's best to slice the bread within a few hours of baking so that the top chocolate chips are still soft and you can slice them. Second, the chocolate does tend to stick to the knife, so I like to have a cloth handy to wipe it off as needed. (Also, a little hot water on the knife to warm it up can be quite useful.)
- Blooming the cocoa: You will note that I added the cocoa to the hot butter before adding both to the bananas. Mixing cocoa with any hot liquid is called blooming and it allows the cocoa flavor to deepen and intensify.
- Parchment sling: Please use a sling for this recipe! It is very hard to get the bread out of the pan otherwise since there is a lot of soft and melty chocolate on top.