I'm still working my way through my Fort Drum food pictures. There is just something with New York that I had the worst time with pictures and a lot of these were in the summer! My Tennessee pictures are loads better - lots of natural light. So unfortunately these pictures of this banana bread are just weird. The color is really off. I will get around to retaking them eventually.
Funny enough, I made two different recipes of banana bread last Monday. I rarely buy bananas because myself and Matthew don't eat plain bananas and Nick and Cami never finish off a bunch and I end up having to make banana bread for all of us to eat. Cami picked out some bananas when we went grocery shopping and she got this huge bunch of bananas, like 8 total. And Nick/Cami ate one of them before they got to banana bread stage. I should have remade this recipe, but then again, the two recipes I tried are amazing! Can't wait to share them too :)
This banana bread was my first "extreme" banana bread - I am calling it extreme because when I was little...a different banana bread, meant one with walnuts in it. Nothing crazy. So for this bread to be chocolate...WOAH! Totally insane! Like most banana bread recipes - it's mighty delicious!
What you need:
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. cocoa powder
- 1 stick butter, softened
- 2/3 cup sugar
- 1 egg
- 2 tsp. vanilla
- 2 oz. bittersweet chocolate, melted and cooled
- 2 medium bananas, mashed
- 1/2 cup sour cream
- 1 cup mini semisweet chocolate chips
- In a large bowl (not your mixer bowl), whisk flour, baking soda, salt, and cocoa powder together.
- Using your stand mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2 to 3 minutes.
- Add egg, vanilla, melted chocolate, banana, and sour cream. Mix until combined.
- Add dry ingredients and chocolate chips and mix until just combined - you don't want to over mix.
- Pour into greased loaf pan and bake at 350* for 60 minutes. Check with a toothpick to see if it comes out clean. Cook in 5 minute increments until done. If the top starts to get dark, top with aluminum foil.
- Cool for 10 minutes in pan before removing to a wire rack to cool completely before slicing.
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