Cocoa Banana Bread
This is an easy recipe to make when you’ve got some over ripe bananas in the house. This is a fun chocolatey breakfast bread that’s always a hit at The Scranton Seahorse Inn. It’s fun to watch our guests react to the idea that they’re having chocolate at breakfast. I have found this is also a great recipe to make if you’re invited to a brunch.
This is a super moist bread that’s best served the same or next day. My experience is that it doesn’t freeze well so have a second helping!
- 1.5 cups all purpose flour
- 2/3 cup dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 medium very ripe bananas – mashed
- 1/2 cup sour cream
- 12 tbs softened unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 eggs
Preheat your oven to 350F
- Sift flour, cocoa powder, baking soda & salt into a mixing bowl
- In another bowl mix bananas and sour cream together
- Cut the butter into 1″ pieces and add to the bowl of an electric mixer with the sugar and brown sugar. With the paddle attachment combine on medium speed until well mixed. It should be fluffy and lightened in color. About 2 minutes
- Add the eggs to the butter mixture one at a time beating smooth before each addition.
- Reduce the mixer to low. Add in 1/2 of the flour mixture. Stop the mixer and scrape down the bowl and paddle. Add the banana mixture until it is thoroughly absorbed – about 1 minute. Add the remaining flour mixture. Stop and scrape down the bowl and beater one more time.
- Remove the bowl and using a large rubber spatula give the batter a final mixing.
- Pour the batter into a greased 9×5 inch loaf pan. Smooth the top with a small offset spatula or the back of a spoon.
- Place the loaf pan in middle rack of your preheated oven.
- Bake for about 50 minutes. The bread should be well risen, firm to the touch. Use a cake tester or paring knife to test the doneness. Cool in the pan for 15 minutes before removing it to cool completely on a wire rack..
Variation: This batter can be used to make muffins too. Yield would be 20-24. Fill prepared muffin cups 3/4 full and bake at 350F for 30 minutes.