After my successful attempt at baking a banana nut bread, I found all these images of chocolate banana bread that looked delicious. I've never eaten chocolate banana nut bread but I wanted to try it out. So this weekend, I took my overripe bananas and decided to make some. I took the banana nut bread recipe I had used previously as my base and then altered it to add cocoa powder and chocolate chips.
The result was delicious. The cake bread was super moist and tasted more like a chocolate cake with hints of banana. Yum! Here is the recipe I used:
Yields: Four 7 x 3 inch loaves
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 4 tablespoons unsweetened cocoa powder
- 2 cups of semisweet chocolate chips
oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans.
In a large bowl, cream butter and sugar. Mix in eggs, mashed
bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda, cocoa powder and
flour. Stir in nuts and chocolate chips. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.