Double Chocolate Chip Banana Bread

Oh my goodness, is this bread good! I mean, how can you go wrong when you take banana bread, turn it into chocolate banana bread, and then add chocolate chips?  And the end result is as good as it sounds. I couldn’t resist eating some warm from the oven (which is why you don’t see a picture of the whole loaf in this post!) and it was gooey and wonderful. Once it cooled, however, it was easy to slice and still delicious. The bread is moist and soft and full of chocolate and banana flavor. This definitely tastes like a dessert, but since it’s technically banana bread, I say go ahead and eat it for breakfast. :)

Double Chocolate Chip Banana Bread

Double Chocolate Chip Banana Bread

Yield: 1 loaf


1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 cup (8 tablespoons) soft unsalted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana (about 2 medium bananas)
1/2 cup sour cream
1 cup mini chocolate chips


Preheat the oven to 350°F. Lightly grease a loaf pan and set aside. In a medium sized bowl, combine the flour, baking soda, salt, and cocoa and set aside. In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate chips until well incorporated. Pour the batter into the pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, then turn out onto a rack to cool completely

from the King Arthur Flour catalog