Happy Sunday, baking friends!
Growing up, banana bread was my favorite thing in the world. My Mom frequently made banana bread with the leftover really, really ripe brown bananas that us kids wouldn’t touch. The good news is that these over ripe bananas are super sweet and make a moist, flavorful, and not-too-sweet bread.
There are so many ways to turn a banana bread into something wonderful. My classic banana bread has a twist: chocolate! Rich chocolate adds an intense flavor while sour cream creates extra moistness. To top it off, incorporating coffee creates a subtle accent to this delicious banana flavored bread. This will satisfy all your cravings.
1/3 cup cocoa powder
3 tablespoons boiling water
3 ripe bananas = 1 cup mashed
1/2 cup sour cream
1 1/2 teaspoons vanilla
1 tablespoon instant coffee
1 1/2 cups flour
2/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 stick + 2 tablespoons butter, softened
1/2 cup chocolate chips
1 whole banana, sliced lengthwise, for the top of the bread
2 tablespoons granulated sugar
1 1/2 teaspoon cinnamon
Preheat the oven to 350 degrees
Grease a 9-x-5 inch loaf pan and saddle with parchment paper and then grease again.
In a medium mixing bowl, whisk together the cocoa and water until smooth. Allow cooling to room temperature.
In a food processor, process the bananas and sour cream until smooth. Add the eggs, vanilla, instant coffee, cocoa mixture, and process just until blended.
In a large mixing bowl or your stand up mixer, combine the dry ingredients (flour, salt, baking powder, sugar) and mix to blend on low speed for 30 seconds. Add half the butter and the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase speed to medium and beat for 1 to 2 minutes. Scrape down the bowl and add the remaining banana mixture and butter, mixing for 20 seconds after each addition. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth with a spatula. Cut a whole banana lengthwise and place on top of batter. Sprinkle with cinnamon sugar.
Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 25 minutes to prevent over-browning.
Once the cake is baked, remove from the oven and let it cool on a cooling rack for 10 minutes.
Enjoy every bite!
Thanks for stopping by!