Banana-Chocolate Bread

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.

Banana-Chocolate Bread
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 magazin...

Banana-Chocolate Bread

Summary

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  • Coursebreads
  • Cuisineamerican
  • Yield1 9"x5" loaf 1 9"x5" loaf
  • Cooking Time1 hourPT1H0M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 20 minutesPT1H20M

Ingredients

All-purpose flour
1 cup
Whole-wheat Pastry flour
2/3 cup
Unsalted Butter (1 stick), at room temperature
1/2cup
Baking Soda
1tsp
Salt
1/2 tsp
Sugar
11/4 cups
Large Eggs, room temperature
1
Mashed overripe Bananas (from 4 medium bananas)
1.5cups
Sour cream
2tbsp
Vanilla extract
1tsp
Semi sweet/ Bitter sweet chocolate - chopped (I used some semi-sweet chocolate chips along with some chopped milk chocolate)
6 oz

Steps

  1. Preheat oven to 350F. Butter a 9"x5" loaf pan.
  2. In a medium bowl, whisk flour, salt and baking soda.
  3. In a large bowl, beat butter and sugar until light fluffy, using a electric mixer, 3 minutes.
  4. Add eggs, one at a time, beating well after each addition and scraping the sides as needed.
  5. Beat in bananas, sour cream and vanilla.
  6. Beat in flour mixture and chocolate on medium sped.
  7. Pour the batter into the prepared pan.
  8. Bake until the cake tester inserted in the center comes out clean, 50 to 60 minutes.
  9. Let the bread cool in the pan for 10minutes, then remove onto a cooling rack to completely cool down.
Banana-Chocolate Bread

Let's check out what my fellow marathoners have cooked for Day 4 of BM# 15.

Banana-Chocolate Bread
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