Double Chocolate Chip Banana Bread

 It is always the right time and season for another banana bread recipe.  We have a couple go spotty at least once a month, and while we often turn to our favorite recipes - this, and this - we never turn down a new one that looks promising.

 Like, say, if it has both cocoa powder and chocolate chips.  Promising.

This one kept its promise - as you can see, moist beyond description - I do hate to overcook, so I pull it out a minute or two early, and happily enjoy the fudgy results.  But, you know, there are bananas, too, so these are totally healthy-ish.  Make a good teacher's gift, too.  I brought them in to parent-teacher conferences last month.  Can't hurt.  Bananas and chocolate - a timeless combination.

Double Chocolate Chip Banana Bread (print recipe)
Makes 2 mini loaves or one 9"x5" loaf

1 cup (4 1/2 ounces) unbleached all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 T cocoa powder
1/2 cup soft unsalted butter
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cup mashed banana (about 2-3 medium)
1/2 cup sour cream
1 cup semisweet chocolate chips, mini preferred

1.  Preheat the oven to 350.  Lightly grease two 3 1/4" x 5 3/4" mini loaf pans, or one 9" x 5" loaf pan. 

2.  Combine the flour, baking soda, salt, and cocoa.

3.  In a separate bowl, beat the butter and sugar until light and creamy.  Beat in the egg, then stir in the vanilla, banana, and sour cream.  Gently mix in the dry ingredients and chocolate chips until well incorporated.

4.  Pour the batter into the pan(s) and bake for 45 minutes for mini loaves or 60 minutes for a large loaf, until a cake tester or toothpick inserted in the middle comes out clean.

5.  Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes.  Turn the bread(s) out onto a rack to cool completely.

Recipe from King Arthur Flour

1 year ago:  Banana After-School Cake
2 years ago:  Coconut Lime-Curd Bars

3 years ago:   Fresh Lime Chiffon Cake