Double Chocolate Banana Bread

This is the second banana & chocolate bread recipe from King Arthur Flour.  I can’t see any real reason these aren’t muffins… why aren’t these muffins?  I think I’m going to make this recipe into muffins…. mmmmmmmm muffins……

Yields one 9″x5″ loaf, or two mini loaves, or ?? muffins

  • 1 c. flour (unbleached all-purpose)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbs cocoa (Dutch-process)
  • 1/2 c. (8 Tbs) soft unsalted butter (seriously, who ever buys salted butter?  What’s the point?  I’ve never seen any recipe demand salted butter…)
  • 1/2 c. sugar
  • 1 egg
  • 1 tsp+ vanilla extract
  • 1 c. mashed banana
  • 1/2 c. cold sour cream
  • 1 c. semisweet chocolate chips (mini size preferred)

Preheat oven to 350 F.  Lightly grease baking container (two 3-and-a-quarter-inch by 5-and-three-quarters-inch mini loaf pans, or one 9×5″ pan, or MUFFIN PAN).

In large bowl, combine flour, baking soda, salt, and cocoa.

In stand mixer bowl, cream together the butter and sugar.  Then beat in the egg, vanilla, banana, and sour cream.

Gently mix in the dry ingredients.  When well-incorporated, add chocolate chips.

Pour the batter into the container(s) and bake

  • 60 minutes for one large loaf
  • 45 minutes for 2 mini loaves
  • ?? for muffins (will edit recipe after I try it and find out)

Remove from oven, and allow to rest in pan(s) for 10 minutes (maybe less for the muffins??).  Turn out onto a wire rack and allow to cool completely.  (Ha!  Eating it while it’s still warm is, like, 70% of the fun.)



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