What do I do with these “ripe” bananas? Banana Bread, but what’s better than regular banana bread? Chocolate banana bread of course!! That was what was going through my mind when I was deciding whether or not to toss the bananas or make something with them. I must admit I made the right decision.
I adapted this recipe from The Best Moist Banana Bread Recipe. No cinnamon, lot’s of chocolate :)
Grease the 2 loaf pans, then add the sugar and chocolate mixture and shake around until the bottom and sides are cover. Shake excess into trash. You can either use a potato masher to mash the bananas or put them in your mixer with the paddle attachment.
If you have some powered sugar on hand you can sprinkle some on top, or drizzle a little chocolate on it.
I baked mine for 65 mins. just to be safe. You can’t really stick a toothpick in because of all the melty chocolate chips, so it’s hard to tell if it’s done.
- For Dusting the Pan:
- 3 tablespoons white sugar
- 1 teaspoon cocoa powder
- For The Banana Bread:
- 6 tablespoons butter, softened
- 1-1/2 cups white sugar
- 2 eggs
- 3 ripe bananas, mashed
- 1 cup sour cream
- 2 teaspoon vanilla extract
- 1-1/2 teaspoons baking soda
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- ¾ cup chocolate chips
- Preheat oven to 300 degrees F (150 degrees C).
- Grease two loaf pans. (My loaf pans are 8.5x4.5") In a small bowl, mix together 3 tablespoons of sugar and 1 teaspoon cocoa powder. Dust pans lightly with mixture. It should stick easily with the sides greased.
- In a large bowl, mix butter and sugar together. Stir in eggs, mashed bananas, sour cream, and vanilla. Mix in baking soda, flour and cocoa. Then add in chocolate chips. Divide batter into the two prepared pans.
- Bake for 60-65 mins.