Today's bread is my son’s absolute favorite. He loves chocolate in about anything; pancakes, cookies, pies, roti anything at all. If you ask him if he likes to eat something, his question would be does it have chocolate in it? So when I saw this Banana-Chocolate bread recipe in Everyday Food magazine, I just had to make it.
This is a quick bread which almost has a cake-like moist texture. Since I have both bread & cake in the same sentence, I started to think what the difference between bread and cake is – you have banana bread and then you have banana cake. I wasn’t sure and then when I googled it, I found that David Lebovitz also has the same question. At that point, I stopped looking for an answer and went to enjoy my banana bread.
I used half whole wheat pastry flour and half AP flour to make it a little healthy.
All-purpose flour – 1 cup
Whole-wheat Pastry flour - 2/3 cup
Unsalted Butter - 1/2cup (1 stick), at room temperature
Baking Soda - 1tsp
Salt - 1/2 tsp
Sugar - 11/4 cups
Eggs - 1 large, room temperature
Mashed overripe Bananas - 1.5cups (from 4 medium bananas)
Sour cream - 2tbsp
Vanilla extract - 1tsp
Semi sweet/ Bitter sweet chocolate - 6 oz, chopped (I used some semi-sweet chocolate chips along with some chopped milk chocolate)
- Preheat oven to 350F. Butter a 9"x5" loaf pan.
- In a medium bowl, whisk flour, salt and baking soda.
- In a large bowl, beat butter and sugar until light fluffy, using a electric mixer, 3 minutes.
- Add eggs, one at a time, beating well after each addition and scraping the sides as needed.
- Beat in bananas, sour cream and vanilla.
- Beat in flour mixture and chocolate on medium sped.
- Pour the batter into the prepared pan.
- Bake until the cake tester inserted in the center comes out clean, 50 to 60 minutes.
- Let the bread cool in the pan for 10minutes, then remove onto a cooling rack to completely cool down.