Double Chocolate Banana Bread
Ingredients:
For the bread:
1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) Dutch-style cocoa powder
1/2 cup (100 grams) granulated sugar
1/2 cup (light brown sugar)
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups (340 grams) mashed bananas (from about 3 very ripe bananas)
Sour 1/2 cup (120 grams) cream or full-fat plain yogurt, room temperature
2 large eggs, lightly beaten, room temperature
3 tablespoons (42 grams) unsalted butter, melted and cooled until just warm
1 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips
For the chocolate frosting (optional):
1/4 cup (43 grams) semisweet chocolate chips
Double Chocolate Banana Bread
Directions:
Preheat oven to 175°C (350°F). Line a 9 x 5-inch metal loaf pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
Combine the flour, cocoa powder, granulated sugar, light brown sugar, baking soda, and fine salt in a large bowl.
Combine the mashed banana, sour cream or yogurt, lightly beaten egg, melted and cooled unsalted butter, vegetable oil, and vanilla extract in a medium bowl. Slowly fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the semisweet chocolate chips.
Spread the batter into the prepared pan.
Bake until the batter is slightly domed and the internal temperature registers at least 200°F (93°C) on an instant-read thermometer, approximately 1 hour to 1 hour and 10 minutes.
Cool the bread in the tin on a wire rack for 15 minutes, then remove it from the tin using the extra baking paper and cool completely. The bread may crumble slightly as it cools.
For the chocolate frosting (optional):
In a small microwave-safe bowl, melt the semisweet chocolate chips, stirring in 30-second intervals, until smooth.
Pour the melted chocolate over the cooled banana bread.