Chocolate banana bread
Preppy Kitchen · ♥ 8.7K likes · 410.9K views · 12 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g all-purpose flour
- 33 g Dutch processed cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
In a big bowl, weigh out the flour carefully on a scale; add the cocoa powder, salt, baking powder, baking soda and cinnamon (half a teaspoon of cardamom is optional) and whisk.
Measuring the flour and cocoa
- ¾ cup semi-sweet chocolate chips
Toss the semi-sweet chocolate chips into the dry ingredients.
If the bananas are not ripe, bake them on a baking sheet at 350 for 10 minutes until black and mushy.
- 1½ cup mashed bananas
Cut the bananas open and mash them, pushing against the side of the bowl, to a cup and a half; transfer to a medium bowl.
- 2 whole egg
- ½ cup vegetable oil
- ⅓ cup sour cream or Greek yogurt
- 2 tsp vanilla
Add the eggs, cracked into a separate bowl to check for shells, the oil, the sour cream or Greek yogurt and the vanilla; stir slowly with a fork, then whisk.
Eggs, oil, sour cream and vanilla
- 165 g packed light brown sugar
Add the packed light brown sugar and whisk out any lumps until no streaks of white or oil remain; small lumps of banana are fine.
Pour the wet into the dry and fold gently with a big spatula; do not overmix, so the bread stays cakey and tender.
- baking spray
Spray a loaf pan with baking spray and line with a parchment cradle. Scrape the bowl once more for hidden flour, then pour in the batter.
Preparing the loaf pan
- chocolate chips
- sparkly sugar
Top with chocolate chips and sparkly sugar (half a banana is another option).
Variation: bake as muffins at 425 for five minutes, then 350 for 15 to 20 minutes, until the centers are set.