Double Dark Chocolate Banana Bread
If you're anything like me, when you see over ripe bananas in your fruit bowl on the counter you instinctively think to whip up a banana bread. Am I right? My kids eat bananas every day and even so, they are probably the fastest ripening fruit. There is a slim window between perfectly ripe and over ripe. Bananas and avocados always have me either waiting, or rushing to eat them!!!
So these bananas dictated my baking today and so I decided to make a chocolate banana bread. It was either that or chop them up and freeze them for some "nice cream" on the weekend. I chose to bake since the baby was actually taking a nice little nap the other morning. Typically I make this with chocolate chips because my husband loves chocolate.
Today I decided to make it with double chocolate by incorporating cocoa...and not just any cocoa. ;) I used King Arthur Double Dark Dutch Cocoa. It makes all things baked with cocoa super rich and has the most decadent flavor. This made this banana bread INSANE! I topped it with sparkling sugar for a crunch and even some Halloween sprinkles to make it festive for my kiddos!
I was hesitant about sharing this with the kids after school because I liked it THAT much! Ha...kidding of course. I let them have a slice when they got home from school, like the nice mom that I am. :) It is great as a snack, dessert, or may I even suggest breakfast with a hot cup of coffee?! Yes, please! :)
Yield: One 8 1/2" loaf
Double Dark Chocolate Banana Bread
Rich double dark cocoa and milk chocolate chips make this banana bread super decadent!
prep time: 10 minscook time: 1 hour and 10 minstotal time: 1 hours and 20 mins
ingredients:
6 Tablespoons Unsalted room temperature butter, (I use Horizon Organic)
1 Cup Light Brown Sugar
2 Large Eggs (I use Vital Farms or Pete & Gerry's Organic)
3 Medium Sized Over Ripe Bananas (mashed)
1/3 heaping Cup of Sour Cream or Greek Yogurt (I use Stonyfield Organic or Horizon Org)
1 cup plus 2 Tablespoons King Arthur Double Dark Cocoa (Or other Dark Natural Cocoa)
1 1/3 cups AP flour (I Use King Arthur Organic)
1 teaspoon Kosher Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
2 teaspoons Nielsen Massey Vanilla bean paste (or vanilla extract)
3/4 cup chocolate chips (I use Guittard Organic Milk Chocolate)
4 Tablespoons sparkling sugar or Turbinado for topping
instructions
Preheat oven to 325F (I use Convection setting). Butter and line with parchment paper an 8 1/2 x 4 1/2" loaf pan.
In a Kitchen Aid Stand Mixer or Extra Large Mixing Bowl, cream together butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each and scraping down sides. In a separate bowl mix mashed banana, sour cream/greek yogurt, and vanilla bean paste together. Place mixer on low and gradually add the dry ingredients in alternating with banana mixture until just combined. Fold in the chocolate chips.
Pour batter into loaf pan and sprinkle sparkling/turbinado sugar over top. Bake in center rack of oven for 60-70 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and let rest on baking sheet for 20 minutes before removing.
Created using The Recipes Generator
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