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
- 1 stick of salted butter, softened to room temp.
- ½ 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
- ½ cup of sour cream
- 1 cup of mini chocolate chips (regular chocolate chips work too)
- optional ½ cup of chopped walnuts
- Preheat over to 350 degrees.
- Lightly grease a 9x5 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.
AMAZING, really good recipe, I used a scale so the right ratio of flour to egg and fat. My partner brought some to work, three people asked for the recipe. I used a lower fat sour cream, 18% but it worked none the less.
Awesomely delicious. Very addictive.
We did not enjoy this. Sorry. Waaay too much butter combined with the chips and sour cream resulted in a greasy, greasy mess.
1 stick of butter is equal to 1/2 cup or 4 oz. or 113g. However you like to measure it. Even though this information comes a little late, I hope this helps! 🙂
May I know what is the weight of 1 stick of butter?
This recipe produces an exceptionally moist and tasty cake but it doesn’t rise or dome nicely. I checked your pic and it showed the same type of flat top. I will continue to make this as it is truly yummy but why doesn’t the loaf dome?
This cake is one of the best cakes I’ve made! I made a few changes for a healthy version, swapped butter with raw coconut oil and sugar with honey, 3/4 wholemeal flour with 1/4 white flour, choc chips with small pieces of chopped dark chocolate! This cake came out light, moist and scrumptious!
Made this tonight. No substitutions. AWESOME! Thanks for sharing!
Hi,
I am making these for my little ones. Can’t wait to see how it comes out!
Thank you for sharing this recipe 🙂
Baking powder is mentioned in the ingediants but not in the recipe
I am going to make this for Christmas. Is the first Christmas for my boyfriend and I in our apartment, so I want to make something good, but something I can put together without messing it up ( new at cooking and baking department) ! You got me when you said you and your kids devoured one immediately after it was out of the oven! I think that is so sweet! I can’t wait to bake this banana extra chocolate bread!
Hello! This post couldn’t be written any better! Reading this post reminds me of my good old room mate! He always kept chatting about this. I will forward this write-up to him. Pretty sure he will have a good read. Thanks for sharing!
I loved this recipe! My substitute was vanilla Greek yogurt instead of the sour cream and husband didn’t want double chocolate so I left out the cocoa. Family classic definitely
I used raisin seed oil, substituted sugar for agave sirup, added 3/4 cup of all brand, and this is going to be a classic for me from now on.
Time to make some more… and boy did I panic when I couldn’t find the recipe. That’s the one good thing about internet, I kept searching key words till I found it again. YEAH! Time to write it down this time and keep it! Thanks again….
I’ve made this several times and will be making two more batches tomorrow for work. I’ve probably given this recipe to 15 people. I’ll never go back to regular banana bread again!
Lately I have been substituting different flavor yogurts for the sour cream in my recipe 🙂
Glad he liked it!
I tried this recipe for my college son….it was a hit!!! I took some of the comments into consideration; I doubled the recipe above and ended up using 5 bananas, 1 cup of greek nofat yogurt, and 2/3 cup sugar, 1/3 cup brown sugar and reduced the butter to 1.5 sticks….I am also a fan of cinnamon, so I added 2 tsp of that. It was amazing! Definitely a keeper, already added to my favorite recipe book. Thanks so much
I made these twice and they are the best!! There is no doubt that this will be a staple in my house! What a great flavor combination. This cake/bread is dense and perfectly moist.
http://oliepants.wordpress.com/2012/11/28/chocolate-banana-bread/
Outstanding recipe, so moist and yummy, I did not change a thing. Thanks.
I made this yesterday and it was delicious! The BEST chocolate banana bread I’ve ever had.