I've been asking myself "Why did I wait so long?" a lot lately. For instance, why did it take so long to visit this place. Why did it take so long to try out this handy kitchen item? And finally why did it take so long for me to try this recipe for double chocolate banana bread? Let's see I was waiting...waiting for all of the stars to align in my kitchen, a perfect overlap of overripe bananas clinging the last days of its life, leftover sour cream from this other fabulous recipe, and lots of chocolate chips from this other recipe.
In the mean time I have been missing out on an incredibly moist, chocolatey dark banana bread. A dessert-y bread that is so delicious it makes me giddy. Wheels are spinning in my head on how I can transform my kitchen into an industrial baking facility so I can pump out masses of chocolate banana loaves to send to each one of my friends. While I'm dreaming up dreams here is the recipe.
Double Chocolate Banana Bread
From King Arthur Flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium)
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
- Heat the oven to 350 F. Lightly grease a 9" x 5" loaf pan.
- Combine the flour, baking soda, salt and cocoa.
- 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.
- Pour the batter into the pan and bake for 45-60 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Remove the bread from the oven, and allow to cool for 10 minutes. Turn the bread out onto a rack to cool completely.