Thanks to some extra ripe nanners, this bread is super moist 🍌 And thanks to 200 grams of Nói Síríus 70% dark chocolate, this bread has a deep chocolate flavour with the right amount of that daaark choco bitterness. I really don’t know what more I need to tell you; go make this! 😍
PrintChocolate Chocolate Banana Bread
- Yield: one 9" x 5" loaf (8–10 servings) 1x
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup (57g) unsalted butter, melted & cooled slightly
- ¼ cup (50g) neutral oil
- ¾ cup (160g) light brown sugar
- 3 very ripe bananas, mashed
- 2 eggs, room temp
- ¼ cup (60g) sour cream, room temp
- 1 tsp vanilla extract
- heaping ¾ cup (143g) Nói Síríus 70% Dark Chocolate with Icelandic Sea Salt, chopped [1]
- 1/3 cup (57g) Nói Síríus 70% Dark Chocolate with Icelandic Sea Salt, chopped small [1]
Instructions
- Heat oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together melted butter, oil, and brown sugar. Add mashed bananas, eggs, sour cream, and vanilla, whisking until combined.
- Using a silicone spatula, gently fold dry ingredients into bananas mixture until no flour pockets remain. Fold in heaping ¾ cup (143g) of chopped dark chocolate.
- Spread batter into prepared pan, smoothing top with a spatula or the back of a spoon. Sprinkle 1/3 cup (57g) finely chopped dark chocolate evenly over the batter, pressing gently to adhere.
- Bake for about 55 minutes. Bread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Allow bread to cool for 10–15 minutes before removing from pan and transferring to a wire rack.
Notes
- Together this equals 2 bars (1 pack) of Nói Síríus 70% Dark Chocolate with Icelandic Sea Salt.
Slightly adapted from: Lifestyle of a Foodie
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