logo
Food Advertising by

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.

Print Recipe
Banana-Chocolate Bread Yum
Banana-Chocolate Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • 1 cup All-purpose flour
  • 2/3 cup Whole-wheat Pastry flour
  • 1/2 cup Unsalted Butter (1 stick), at room temperature
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 11/4 cups Sugar
  • 1 Eggs Large , room temperature
  • 1.5 cups Bananas Mashed overripe (from 4 medium bananas)
  • 2 tbsp Sour cream
  • 1 tsp Vanilla extract
  • 6 oz chocolate Semi sweet/ Bitter sweet - chopped (I used some semi-sweet chips along with some chopped milk )
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • 1 cup All-purpose flour
  • 2/3 cup Whole-wheat Pastry flour
  • 1/2 cup Unsalted Butter (1 stick), at room temperature
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 11/4 cups Sugar
  • 1 Eggs Large , room temperature
  • 1.5 cups Bananas Mashed overripe (from 4 medium bananas)
  • 2 tbsp Sour cream
  • 1 tsp Vanilla extract
  • 6 oz chocolate Semi sweet/ Bitter sweet - chopped (I used some semi-sweet chips along with some chopped milk )
Banana-Chocolate Bread
Instructions
  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.
Recipe Notes

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

Share this Recipe

21 thoughts on “Banana-Chocolate Bread”

  1. Pavani, I really won’t care about the name, the dish looks so inviting and awesome that it might get over before you even contemplate!..I might try this without that egg..thank you!

  2. Looks absolutely inviting, so soft and I wish I could just grab it from the screen. Very well done!!!Jayanthi(www.sizzlingveggies.com)

  3. I’ve never baked banana bread… and have been bookmarking recipes and I had the same question… Coz it seems to be practically cake… I guess it’s time bake this deliciousness… who cares if it’s cake or bread as long as it’s yummy… 🙂

  4. Banana chocolate cake is my new favourite…am eager to try out your version now…the slices cooling on the rack are begging to be devoured!

Leave a Reply

Your email address will not be published. Required fields are marked *