Move over plain ole banana bread, you've been replaced! Traditional banana bread is good enough but if you're a chocolate lover like me I'm sure you'll agree, chocolate makes everything better! In this case, I think chocolate makes it much better.
Most of the time when I bake with bananas it's to use up ones that have gotten overly ripe and started turning black. Not so, this time. When I came across this recipe from Savory Sweet Life, I intentionally bought overripe bananas just so I could make this banana bread. I was not disappointed. It reminded me of Ben and Jerry's Chunky Monkey ice cream, but in bread form. Moist, chocolaty, not too sweet, this bread will have you hoping you've let your bananas get overripe!
Although it's completely unnecessary, I highly suggest serving this bread topped with a large dollop of Nutella.
Chocolate Banana Bread
source: Alice, Savory Sweet Life June 18, 2009 (adapted)
1 stick of salted butter, softened to room temp.
1/2 cup sugar
2 large ripened bananas, mashed
1 tsp. vanilla
1 tsp. espresso powder
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup chocolate chips
1/2 cup of chopped walnuts (optional)
Preheat over to 350 degrees. Lightly grease a 9x5 loaf pan, or 2 mini pans with non-stick baking spray. In a large bowl, cream butter and sugar together until fluffy. Stir in egg, mashed bananas, sour cream, espresso powder, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix just until incorporated. Stir in chocolate chips and nuts (if using).
Pour batter into loaf pan and bake for 50 minutes – 1 hr for the 9x5 loaf pan or 35 to 40 minutes for the mini loaf pans. Insert a tooth pick into the center of the loaf and check to see if it comes out clean.
Remove from heat and allow bread to cool for 10 minutes. Invert the loaf pans onto a cooling rack. Great served warm, topped with Nutella.
|On second thought, I feel the Nutella is a totally necessary part of this bread!|