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This chocolate banana bread is lush, incredibly moist, and full of flavor! If you have ripe bananas on hand, this recipe is a must!
Learning to make banana bread is one of my oldest memories of cooking in the kitchen, and it’s one of my favorite things to make. Since we eat a ton of bananas, we always have a few that kids won’t touch because they become too ripe. Making banana bread is a great way to put those to use so they don’t go to waste. And what’s better than chocolate banana bread?
The secret to getting this chocolate banana bread super moist is using melted butter and sour cream. The melted butter coats the flour and the sour cream adds fat and acidity, giving the bread a soft and rich texture. Greek yogurt will also work if you don’t have sour cream.
To get the most flavor, you are going to want to make sure you have super ripe bananas. If the stem is still yellow, they aren’t ripe enough yet. To ripen them quicker, you can put the bananas in a brown bag overnight. This blocks out just enough oxygen for the bananas to release a chemical called ethylene, which speeds up the ripening process.
Chocolate Banana Bread
11/2 cup banana, mashed (about 3-4 bananas)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup sour cream
1 1/3 cup flour
1 tsp baking soda
1/2 cup cocoa powder
1/2 tsp salt
1 tsp cinnamon
- Preheat oven to 350 degrees. Grease a 9×5 bread pan or line it with parchment paper.
- In a bowl, mix together flour, salt, baking soda, cocoa powder, and cinnamon.
- In a separate bowl or stand mixer, cream together the melted butter and sugars. Add in the mashed banana, eggs, vanilla extract, and sour cream.
- Once all of the wet ingredients are mix together, add in the dry ingredients and mix until combined.
- Pour the batter into your prepared bread pan. Bake for 1 hour to an hour and 15 minutes, or until an inserted toothpick comes out clean except for a few crumbs. Let cool completely before removing it from the pan.
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