Finally, 3 overly ripe bananas managed to remain in my fruit basket without my husband throwing them out into the compost. You see, he doesn’t understand that those blackish-brown bananas are the star ingredient to super yummy banana bread. Typically, he will throw them out before I even get an opportunity to make anything out of them. He finds them disgusting. Not this time! These bananas were hiding under a bag of pretzels, yeah for me! So this afternoon I thought I would make banana bread with these bad boys. Not just any banana bread either. Sour cream chocolate chocolate chip banana bread! Are you feeling me? Can I get an Amen!?
After pulling the loaves out of the oven, my kids and I devoured one within 5 minutes. This is probably the best banana bread I have ever had. I even tweaked my own recipe and it turned out amazing. I’ll take a slice of this bread over cake any day!
Because I used mini chocolate chips, you could see and taste little bits of melted chocolate in each bite. And the banana bread was incredibly rich and moist. Like the weirdo I am, I felt compelled to put a pat of butter on each slice (yes I ate 3 slices), not that it needed it. I’m a butter addict, what can I say?
I’m pretty sure you’re not interested in my butter addiction so here you go, the recipe for this yummy chocolate banana bread. Enjoy
Alice’s Sour Cream Chocolate Chocolate Chip Banana Bread
Makes 1 regular loaf, or 2 mini loaves
Ingredients:
1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work too)
*optional 1/2 cup of chopped walnuts
Directions:
Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable).
Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
Remove from heat and allow bread to rest in the loaf pan for 10 minutes. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.
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I made this last night and just about died from how good this was! I used dark cocoa powder and wanted to finish it all right away. Luckily, I resisted and will be adding a scoop of vanilla ice cream to my dessert plate tonight!
Hmm what a treat for Chocolate lovers…
Mike
Hi Alice,
I made this last night, and it turned out exactly as you pictured. The height dropped a tad after being taken out of the oven, and I couldn’t wait for 10mins to let it cool, I had to dive in, so cutting into it right away may have something to do with the slight deflation.
However, I’m wondering how I could lighten the recipe? Could I sub in 1% yogurt instead of the sour cream? I used light 5% sour cream. And the butter seems like a lot – the bread was quite greasy on my hands when I handled the piece. Could I cut it down to 1/4 cup and add an extra banana, perhaps?
Thanks for this fantastic recipe! Did you come up with it on your own, or do you start with another base recipe and tweak ’til it’s perfect?
keep it up and thanks!
xo
Hi Tee,
Funny you should comment. I am re-working the recipe so it isn’t so dense. It does have a lot of sour cream and the butter isn’t too bad in my opinion. I made up the recipe when I had two lonely bananas. Most of my cake recipes all originate from a base recipe I’ve been using for years as a cake decorator. I made this cake two days ago and added an additional 1/2 cup of flour to help with the height. It was a little bit taller and kept its nice moist texture. What I typically do with many of my cake recipes is use yogurt, sour cream, buttermilk, heavy cream, and regular milk interchangeably. You could easily use any of these and it would work fine. If you want the cake less dense.. cut the butter in half. Hope this helps!
Thanks so much, Alice! I did find it rather dense (not in a bad way) but wished for more height. Or maybe just making 1.5x of the recipe for a nice tall bread loaf pan is the trick? I’ll make it again with an extra 1/2c flour, and will cut the butter and sub in yogurt. But would you ever swap oil for butter in a cake recipe?
It’s very kind of you to respond is such detail. Thanks again! Loooove your desire to perfect a recipe
This was so great! I made with my daughter and it was so much fun! (She mashed the bananas of course!) I added 1/3 cup of flour to the recipe and only used 3/4 cup of choc chips. We really enjoyed the bread/dessert/etc. And ummm when still warm I added that butter. So amazing! We’ll be following your site and looking for more yummy treats and meals to try.
fabulous recipe. made it in mini muffin tin, so they were delectable little bites. like others who commented, i made it with my daughter (who is 3) which made it all the more fun!
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