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Banana-Chocolate Bread

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Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.

Source: Everyday Food, March 2012
Total Time Prep Servings

Ingredients

Directions

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 Tip
If your bananas aren't quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften.

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Reviews

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How would you rate this recipe?
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  • nehamigital
    11 OCT, 2017
    I have tried various banana bread recipes, but they most of the times turn stale or didn't turn out great in taste, but this recipe is a great huge thumbs up!!! The texture of the bread of was great and was very soft from inside, the chocolaty touch to the usual banana bread is what makes it perfect. For more such great bread recipes .
    Reply
  • MS11537009
    30 APR, 2017
    I only had 3 oz of bittersweet chocolate instead of the 6 oz. the recipe calls for, so I added 2T of Dutch-process cocoa in with the dry ingredients. After thawing and mashing my frozen bananas, I ended up with 2 c. banana - I used all of it, so I reduced the sugar by 1/4 c, and reduced the oven temp by 25°/increased the baking time (because of the extra moisture from the extra 1/2 c of banana.) Sooo chocolately, and yet still sooo banana-ey, without being heavy and dense - this is, without a doubt, the.best.banana.bread.I've ever had!
    Reply
  • bitewithvenomg
    26 SEP, 2016
    This is my go-to banana bread recipe. I love it. I almost always leave the chocolate out. I also cut the sugar down to 3/4 cup, and yes, you can substitute yogurt with sour cream (vanilla yogurt is even great for that extra flavor). For me the bread needs a solid 50 minutes in the oven—at 40 minutes I put aluminum foil over it so the top won't burn. Other than that, it's the best banana bread! Enjoy!
    Reply
  • thereseortola
    2 NOV, 2015
    Can I substitute plain yogurt for the sour cream? Anyone? Thanks.
    Reply
  • robgomez98
    1 DEC, 2014
    I completely sabotaged this recipe. I substituted coconut oil instead of butter. Added coconut milk for moisture, zest of one whole orange, used palm sugar, almond flour and three times the amount of Tahitian vanilla. I did use all the other ingredients except sour cream, bought it but forgot to include. I now call this recipe the ADHD banana bread. To my surprise it all worked. :0
    Reply
  • Sanma63
    1 JUN, 2014
    What an amazing and delicious bread.... Warmed up a bit in the microwave for a couple of seconds before serve... Yum. Yum.
    Reply
  • Stuu
    20 AUG, 2013
    I plan on making this, but I'm not sure about the percentage of fat the sour cream should contain. Anyone have an idea?
    Reply
  • SmartyP
    16 AUG, 2013
    My 12 year old daughter and I made this together! Loved it!!! Definitely will make it again. Taught her to freeze mashed bananas for future quick "fixes" for our new banana choc bread recipe!
    Reply
  • ALR6604912DW
    21 APR, 2013
    Use all 4 bananas for sweetness and moistness. Use 1/2 sugar and 3/4 wheat bran and bake for 60 min for a healthier spin and still moist and sweet!
    Reply
  • MS11092825
    9 APR, 2013
    If you make muffins instead of the loaf you can reduce the cooking time to twenty minutes. Speeds breakfast up for a hungry family!
    Reply

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