Double Chocolate Banana Bread
Ingredients-
½ cup (1 stick) unsalted butter, softened
¼ cup vegetable oil or Canola
3/4 cup white granulated sugar
3/4 cup packed dark brown sugar
2.5 teaspoons pure vanilla extract
2 large eggs
1½ cups mashed ripe bananas (I use 4 medium well-ripened bananas)
1/2 cup sour cream
1 3/4 cups all purpose flour
1/2 cup dark cocoa powder plus 1 tablespoon (I prefer a belgian or dutch processed. Can also use Hersheys special dark cocoa)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine table salt
1 cup of mini semi-sweet chocolate chips
Garnish- 1/3 cup Chocolate chunks or mini chips on top
Steps-
Preheat your oven to 325F (convection ideally if you have it). Spray a 9x5 inch loaf pan with nonstick spray and line it with a strip of parchment paper. (I was able to get one 9x5 loaf AND one small loaf out of the batter).
Using a stand mixer fitted with a paddle attachment, or with electric hand beaters, beat together the butter, oil, white and brown sugar and vanilla until smooth and creamy, about 3 minutes.
Beat in the eggs one at a time until incorporated.
Beat in the mashed bananas just until combined.
In a separate bowl mix together the flour, cocoa powder, baking powder, baking soda and salt then add it slowly to the banana mixture alternating with the sour cream in two installments. Fold in the 1 cup of mini chocolate chips.
Pour into the prepared large loaf pan just until it is 3/4 of the way up the sides. I had enough batter to also make a small loaf on the side (or some muffins!).
Sprinkle the additional mini chips or chunks generously over top of batter.
Bake at 325 degrees: large loaf pan for about 1 hour, for muffins around 25 minutes or until a toothpick comes out of the center clean.
Allow bread to cool in pans for about 15 minutes, then lift the parchment paper to release the bread from the pan. Place the loaf on a wire rack and then enjoy warm or at room temperature. Once cooled, store in a sealed container on your counter for up to a week.
