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Banana Chocolate Bread Recipe
Adapted from: Everyday Food, March 2012
Make one 5″x9″ loaf | Prep Time: 15 minutes | Bake Time: 50-60 minutes
1 stick (4 ounces/113g) unsalted butter, room temperature
1 2/3 cups all purpose flour, spoon and leveled
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
2 large eggs
1 1/2 cups mashed overripe banana
2 tablespoons sour cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped finely
Preheat the oven at 350°F.Butter and flour a 5″ x 9″ loaf pan. Sieve the flour, baking soda and fine salt. Whisk to mix.
Beat butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the eggs, one at a time, beat well.
Add in the mashed banana, sour cream and vanilla extract, beat until combined. Slowly add in the flour mixture, one tablespoon at a time until well mixed. Add in the chocolate and beat at medium speed until all ingredients blended.
Pour into the prepared pan. Bake for 50-60 minutes or until cake tester inserted in the center comes out clean.
Cool the bread in the pan for 8-10 minutes. Remove it onto a wire rack to cool completely. Store up to 3 days in air tight container or freeze up to 3 months.