Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Banana-Chocolate Bread 3.7 (250) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 10 Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert. Ingredients ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 1 ⅔ cups all-purpose flour (spooned and leveled), plus more for pan 1 teaspoon baking soda ½ teaspoon fine salt 1 ¼ cups sugar 2 large eggs, room temperature 1 ½ cups mashed overripe bananas (3 to 4) 2 tablespoons sour cream 1 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, chopped Directions Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. Cook's Notes Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.Chopped or Chips?For this loaf, we like the variety of sizes we get from chopping. Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.Kitchen TipIf your bananas aren't quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften. Print