Friday, August 5, 2011

Sour Cream Chocolate Chocolate Chip Banana Bread

It's that time again where I need to use up my old bananas. I like banana bread and so does the family I nanny for. Of course, I have to add chocolate to anything I can. So why not chocolate banana bread? Yes, please! It's like healthy cake! (I wish!) Anyways, I'm glad I decided to make this. I wasn't sure it would be chocolatey enough for me, because the batter didn't seem too dark. Let me reassure you it had the just the right amount of chocolate! Especially with the chocolate chips throughout the bread. I used regular chocolate chips because that's all I had, next time I will try the mini. There is something about mini chocolate chips that I enjoy when it comes to baked goods. I was hoping this bread would live up to my standards, and I could tell by the first bite it definitely did, and then some! It was very moist, and I loved that it was chocolate, and then more chocolate, while still being banana bread! Perfect ratio of each ingredient. So far everyone I know that has tried this enjoyed it, so if you're looking for a good chocolate banana bread recipe I highly recommend this one. Even better? A nice slice of salted butter. Anything that adds a slightly salty taste to something sweet is an A+ in my book! This recipe is super easy to make and takes little time in the mixer. Best eaten when warm! :)

Sour Cream Chocolate, Chocolate Chip Banana Bread
1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
3 large ripened bananas mashed
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 tblsp. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work also)

Preheat oven to 350 degrees. Grease your loaf pans, or pans you'll be baking in. Cream butter and sugar in a large bowl, or kitchen aid stand mixer. Mix in egg, mashed bananas, sour cream, and vanilla until  blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated. Add chocolate chips and mix until just incorporated. Pour into baking pans and bake 50-60 minutes, or until a tooth pick or knife inserted comes out clean.
*Slightly adapted from

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