Don’t settle for just any old banana bread! This double chocolate sour cream banana bread is a homerun recipe that is easy and utterly chocolatey!
Be real, this quarantine thing is really making you rethink your shopping strategy. No matter how many bananas I get, inevitably they will start to languish on the counter and overnight there will be too many spots, and I for one, refuse to eat them after a certain stage. That’s when they head to the freezer.
The best banana bread comes from overly ripe bananas. And I’m talking about bananas that basically look like slugs on your counter. (The mere thought of that makes me want to hurl.) But it is important to get bananas for this double chocolate sour cream banana bread as overly ripe as possible.
Or, if you’re just bored, you can always kick start the process by sticking three bananas in the freezer overnight, and then let them defrost the next day to get the same result!
This riff on my absolute favorite, go-to, sour cream banana bread recipe makes this extra chocolatey, without going overboard, or getting gummy and weird. Even as a true chocoholic, I know that there is a fine line you just can’t cross and this recipe is the great balance of that doesn’t cover up the real banana flavor, and has the right amount of chocolate to keep it sinful.
Working from home, and managing a two year old on the daily has been a exercise in patience, and balancing burning off the energy of a toddler, with meetings – which Emmett nearly always makes an appearance in – to making the house livable on a daily basis. And when your husband is working three 12 hour shifts in a row, things get a little dicey.
Like when you lock yourself out of your house at almost 5 months pregnant, and have to break into your own house, through one of your bedroom windows that is five feet off the ground. The only casualties were my pride and one of Ben’s dresser drawers I put too much weight on getting down inside our room.
And the ice maker in our fridge freezer getting stuck in the on position and water filling up the ice tray and the bottom of the freezer… I was wondering where this weird water sound was coming from… only to have a tsunami come at me when I opened the door and had to stage a mass extraction of goods to dry them off and clean up the water inside. So, naturally, three of the half dozen frozen bananas got made into this double chocolate sour cream banana bread.
At least this ONE thing went right! And it went OH. So. RIGHT!
It’s not just a matter of adding in cocoa powder to the mix, because if the dry ingredients aren’t balanced, you can get a cake that is too dry, not chocolatey enough, or gummy if the bananas don’t get mixed in properly. Banana bread is serious business! But this one hit all the marks just beautifully. And if you are facing the existential issue of what to do with all your bananas, this is it.
For added endorsement – Ben came home last night to immediately slice into this. Usually his go to response is “yeah, it’s good.” when prompted for a response. This was “Mmm, yeah… it’s good. It’s cakey, but you can still get the banana flavor. Ooo, the chocolate. Yeah, good balance. *takes another half slice bite*”. So, for a guy that expounds on my recipes with something like that – you know it’s a grand slam! ha!
Double Chocolate Sour Cream Banana Bread
- 1 3/4 cups Flour
- 1/3 cup Cocoa Powder
- 1 cup Sugar
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3 VERY ripe Bananas, about 1 1/2 cups
- 1/4 cup Sour Cream, or Plain Greek Yogurt
- 2 Eggs
- 2 tsp Vanilla
- 6 Tbsp Butter, melted and cooled
- 1 cup Semi-Sweet Chocolate Chips
- 2 tsp Sparkling Sugar, optional
Preheat oven to 350 degrees.
In one mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda and salt. Set aside.
In the other bowl, whisk together the eggs, bananas, sour cream, eggs, and vanilla extract. Whisk in the melted butter until mixed in evenly. (You can also make quick work out of this with a hand held mixer.)
Add in wet ingredients to the dry ingredients bowl. Using a rubber spatula gently fold the two sets of ingredients together until the two are just combined, and a couple of small flour streaks remain. Fold in the chocolate chips. Let the mixture set for a couple of minutes and move to the next step.
Spray a standard size loaf pan with non stick spray. Line the bottom and two sides with parchment paper, creating a cradle of sorts. Spray the paper again with non-stick spray.
Scrape the batter into the prepared loaf pan. Sprinkle the top with sparkling sugar, if desired. Bake on the middle rack for 50-55 minutes, or until a toothpick inserted comes out clean.
Let the loaf rest in the pan for 10-15 minutes, then using the parchment cradle, lift the loaf out of the pan and place on a wire rack to cool completely. Cool about 1 hour before slicing.