Double Chocolate Banana Bread
Servings: 1 large loaf
Double Chocolate Banana Bread made with cocoa bloomed in hot coffee, ripe bananas, and sour cream. Rich, fudgy, and topped with chopped chocolate and walnuts. An easy one-loaf recipe that uses up your overripe bananas.
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Ingredients
- 50 g Cocoa Powder
- 100 g Hot Coffee (or hot water)
- 3 Large Ripe Bananas
- 250 g All Purpose Flour
- 113 g Melted Butter (1 stick)
- 1 Egg (room temperature)
- 1000 g Brown Sugar
- 100 g Granulated Sugar
- 10 g Vanilla Bean Paste (or extract)
- 1½ tsp Baking Soda
- 1 tsp Salt
- Chopped chocolate and walnuts for topping (you can also add chocolate chips to the batter if desired!)
Instructions
- Preheat the oven to 350°F. Whisk the cocoa powder and hot coffee in a small bowl until smooth. Mash the bananas in a large bowl, then add the bloomed cocoa, egg, sour cream, brown sugar, granulated sugar, melted butter, and vanilla. Whisk until smooth.
- Add the flour, baking soda, and salt to the bowl. Fold the dry ingredients into the wet until the flour is absorbed. Do not over mix.
- Pour the batter into a 1.5-2lb greased loaf pan. Top with chopped chocolate and walnuts.
- Bake for 50-60 minutes, until the center is fully set and a toothpick can be removed clean of batter. Around 30-40 minutes into the bake, cover the loaf with foil to keep the top from burning while the center continues to bake.