One Bowl Double Chocolate Banana Bread




Ingredients
  • 8 tbsp (4 oz) unsalted butter
  • 1/2 cup (1 1/2 oz) natural cocoa powder
  • 3 large very ripe bananas, about 1 cup mashed
  • 3/4 cup (5 1/2 oz) packed light brown sugar
  • 1/2 cup sour cream
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp table salt
  • 1 cup (5 oz) all-purpose flour
  • 1 1/2 cups (9 oz) bittersweet chocolate chips, divided: 1 cup for the batter, 1/2 cup for the top

Instructions
  1. Preheat oven to 350F.
  2. Grease a 9x5 inch loaf pan and make a parchment sling by cutting a piece of parchment paper to the length of the pan and pressing it into the loaf pan so that the ends of the paper hang over the sides of the pan. Grease the parchment paper as well.
  3. Melt the butter in a small saucepan over medium heat. Once the butter is melted, stir in the cocoa to make a smooth paste.
  4. Mash the bananas with a fork in the large bowl. Stir in the butter and cocoa paste until well combined.
  5. Add the brown sugar, sour cream, egg, vanilla, salt and baking soda to the bowl and whisk to combine.
  6. Add the flour to the bowl. Use a large silicone spatula to lightly fold over the batter until just combined. Then add 1 cup of the chocolate chips, and fold them in as well.
  7. Pour the batter into the prepared loaf pan and smooth it out. Then top the batter with the remaining 1/2 cup of chocolate chips, making sure to spread them out fairly evenly.
  8. Bake the banana bread for 50 minutes at 350F. Then reduce the temperature to 325F and bake for 10 minutes more, until a toothpick comes out clean of batter (though you may see some melted chocolate).
  9. Cool the bread in the pan for 15 minutes. Then run a knife along the two ends of pan with no parchment and use the sling to pull the bread out onto a cooling rack. Allow to cool for about an hour before attempting to slice so the bread has time to solidify.


This Recipe adapted from this -->> SITE

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