Banana Bread
Banana-Chocolate Bread
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Ingredients:
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 ⅔ cups all-purpose flour (spooned and leveled), plus more for pan
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 ¼ cups sugar
- 2 large eggs, room temperature
- 1 ½ cups mashed overripe bananas (3 to 4)
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
Directions:
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
- Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
- Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.