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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...


Servings

1-9 x

Total time

80 minutes

Cuisines

American

Courses


Ingredients

  • 1 cup all-purpose flour
  • 0.66666666666667 cup Whole-wheat pastry flour
  • 0.5 cup unsalted butter
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2.75 cups sugar
  • 1 eggs
  • 1.5 cups bananas
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 6 oz chocolate

Method

  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.