Chocolate Sour Cream Banana Bread

Chocolate Sour Cream Banana Bread is a quick-bread recipe built around to 1 1/3 cups mashed bananas, granulated sugar and neutral-flavored oil. Plan on 10 slices (One 9X5-inch loaf) and about 75 minutes.

• Yield 10 slices (One 9X5-inch loaf)
• Ready in 75 minutes
• Prep 20 minutes
• Cook 55 minutes

Ingredients

• 1 1/4 to 1 1/3 cups mashed bananas, about 3 to 4 medium bananas
• 1 cup granulated sugar
• 1/2 cup neutral-flavored oil
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees F.
2. Grease and lightly flour a 9X5-inch loaf pan or line with parchment and lightly grease.
3. In a large bowl, add the mashed bananas, sugar, oil, eggs, sour cream and vanilla extract. Whisk together until evenly and well combined.
4. Sift in the flour, cocoa powder, baking soda and salt. Add 2/3 cup chocolate chips. Stir until no dry streaks remain. Don't over mix the batter.
5. Spread the batter evenly in the pan. Sprinkle the remaining 1/3 cup chocolate chips on top of the batter.
6. Bake for 50 to 60 minutes until the top of the bread springs back lightly to the touch and a toothpick or thin knife inserted in the center comes out clean or with moist crumbs. Add additional time, as needed.
7. Let the bread cool in the pan for 4 to 5 minutes. Carefully remove it from the pan and let it cool completely on a cooling rack. This bread is tasty sliced warm with those melty chocolate chips, but the flavor gets even better after it cools completely.

Cool the bake on a rack until the crumb sets, then slice.