Recipe: Gooey Chocolatey Banana Bread
If you are anything like me then you often find a few overripe banana casualties in the fruit bowl, and sometimes we all need a change from the usual favourite banana bread recipe, so here is something different to use up those brown bananas!
This gooey chocolate banana bread recipe turned out so gooey and moist and lasts for a good week and remains soft and delicious. Adding sour cream adds so much moisture to the batter and of course the chocolate chips add that irresistible indulgence!
Let me know if you give it a go!
Number of servings: 10
Preparation and cooking time: 85-90 mins
Ingredients
1 and 1/4 cups plain flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips, plus 2 tablespoons for topping
1/2 cup softened butter,
3/4 cup sugar
2 large eggs
1/4 cup sour cream
3 large ripe mashed bananas
1 teaspoon vanilla extract
2 Tablespoons hot water
Method
Preheat oven to 175°C and grease a loaf tin ready for baking.
Mix together the flour, cocoa powder, baking soda, and salt in a large bowl until combined and then add the chocolate chips (leaving some for the topping).
Beat the butter and sugar together for about 2 minutes with a hand whisk until smooth and creamy.
Then add the eggs one at a time, beating well after each addition. Add the yoghurt, mashed bananas, and vanilla extract and whisk until combined.
Add the dry ingredients and hot water, and beat on low speed until combined, careful not to overmix.
Pour the batter into the prepared loaf tin and sprinkle the remaining chocolate chips on top, down the middle of the loaf.
Bake for 60–65 minutes until a knife comes out clean. You can cover with foil half way through if the cake is drying out.
Let the loaf cool in the pan for an hour before removing, slicing, and serving.
Enjoy!!!
Top tips
This loaf will keep for around 5 days if stored in an airtight container, but you are lucky if it lasts that long!
