Description
I still vividly recall the first time I pulled a loaf of Double Chocolate Banana Bread from the oven. The rich aroma of chocolate wafted through my kitchen, mingling with the sweet scent of ripe bananas. As I sliced into the warm, fudgy loaf, the chocolate chips melted into a gooey delight, making each bite a little piece of heaven. This recipe has quickly become a go-to for those moments when I’m craving something decadent yet comforting—perfect for cozy weekend mornings or a casual weeknight treat.
Ingredients
Scale
- 3 ripe bananas
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ¼ cup hot water
- 1 cup chocolate chips
- Optional: chocolate wafers
- Optional: chopped nuts
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F. This step is crucial as it ensures your bread bakes evenly and develops a lovely golden-brown crust. While the oven heats, prepare a 9x5-inch loaf pan by greasing it lightly with butter or non-stick spray to prevent any sticking.
- Mash the Bananas: In a large mixing bowl, mash 3 ripe bananas until smooth.
- Cream the Butter and Sugar: In another bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 beaten eggs and 1 teaspoon of vanilla extract, mixing well.
- Combine the Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add to the wet mixture.
- Incorporate the Sour Cream: Stir in ½ cup of sour cream and ¼ cup of hot water.
- Add Chocolate Chips: Gently fold in 1 cup of chocolate chips.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for 60-65 minutes.
- Cool the Bread: Once baked, cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely for 1-2 hours.
- Serve and Enjoy: Slice into the bread and serve warm.
Notes
- Banana Choice: Use *very ripe bananas* for the sweetest and moistest bread.
- Butter vs. Oil: I *always* prefer butter for that rich flavor.
- Don't Overmix: Stop mixing as soon as you don't see dry flour.
- Check for Doneness: Test with a toothpick at the 60-minute mark.
- Cooling Is Key: Allow cooling for at least 1-2 hours before slicing.
- Customization Ideas: Add *chopped nuts* or stir in some *peanut butter*.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg