Look no further, this Chocolate Banana Bread recipe yields a tasty and rich quickbread that is packed with chocolatey goodness.
It is a brand new year! It only feels like yesterday when I attempted to write my first post on this blog. It was almost 6 years ago. If I were to look back then, I would not believe that I will, from that day, be baking consistently for the next 6 years.
And now, I can not imagine myself not baking, covered with flour, kneading, mixing and waiting excitedly for baked goods from the oven.
To open the year, our first recipe is a classic, a well-loved flavor combination in an easy to bake quick bread. There is no other baked goodie better to begin the year than this one. Moist, chocolatey and comforting, this chocolate banana bread is truly a delight.
This is a perfect baking project that you can tackle with your family, like with little ones in my case. Easy, one bowl and uncomplicated, this chocolate banana bread is a fuss-free treat for everyone.
My husband, who seldom eats any baked dessert told me one morning that he sneaked in the night into the kitchen to have this and said it was delicious. And he is a man who does not sugar coats things. He does not like desserts, but he can make a few exceptions. This chocolate banana bread is one of them.
So perhaps you are still in a food coma from the holidays, or maybe you still don’t feel like lifting a finger to whip up something in the kitchen, that is fine. This recipe uses ingredients that you probably have on hand. It will be ready to be tackled when you are.
No pressure peeps!
And Happy New Year! I look forward to more baking more eating and to sharing more stories with you.
Looking for more baked goodies? Also, try:
- Cookie Bars with Condensed Milk and Nutella
- Best Ever Chocolate Brownies
- Ham and Cheese Rolls
- Apple Streusel
- Easy Pecan Pie
Chocolate Banana Bread
- 1 stick unsalted butter room temperature
- 1 and 1/4 cup sugar
- 1 and 1/2 cup bananas mashed, overripe
- 1 tsp vanilla extract
- 2 tbsp sour cream or plain yogurt
- 2 large eggs
- 1 and 2/3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 6 ounce bittersweet chocolate chopped
Preheat oven to 350 F. Grease and flour 9x5 inch loaf pan. Whisk together in a medium bowl the flour, salt, and baking soda. Set aside.
In a large mixing bowl, use an electric mixer to beat together the butter and sugar until fluffy.This should take about three minutes or so.
Add the eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl as needed.
Add the bananas, sour cream, and the vanilla and beat until incorporated. Beat it flour and the chocolate just until incorporated. Do not overbeat.
Pour batter into the loaf pan and bake for 50-60 minutes. A toothpick inserted at the center of the bread should come out clean. Some bits of melted chocolate may be present. Let cake cool slightly in the pan and then transfer to a wire rack to cool completely.
Recipe adapted from Martha Stewart
Used in this recipe: