During a normal week, we go through 5-6 pounds of bananas.
Yes, insane I know. But in a household of 6 people, one could totally understand how and why we go through so many. Therefore, it is very rare that there are any leftover bananas to take advantage of with baking!
I saw this recipe years ago and am so happy that I finally got a chance to make it! This banana bread is not your average banana bread either. Think Cake. Chocolate Cake.
You can't really taste the banana so if you have a non-fruit liking child like myself maybe you can sneak this one by them! (Cam is the non-fruit liking Child. Cole will eat anything that is put in front of him. This week his favorite thing being mustard. He eats mustard with everything including baby carrots!)
Chocolate Banana Bread
recipe adapted from this recipe at Savory Sweet Life
- 1 stick butter, softened
- 1/2 cup sugar
- 1 egg
- 2 large bananas, ripened and mashed
- 1 tsp. vanilla
- 1 cup flour
- 1 tsp. baking soda
- 2 Tbl. cocoa powder
- 1/2 cup sour cream
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees.
- Lightly spray with non-stick spray a 9×5 loaf pan.
- 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.
- Add chocolate chips.
- Pour batter into loaf pan and bake for 50-60 minutes. (Insert a toothpick into the center of the loaf and check to see if it comes out clean when you pull it out.)
- Remove from oven and allow bread to rest in the loaf pan for 10 minutes.
- Invert the loaf pans onto a cooling rack.