Ingredients
Units
Scale
- 4oz (1/ 2 Cup) Unsalted Butter, melted
- 100 grams (1/2 Cup) Granulated Sugar
- 50 grams (1/4 Cup) Brown Sugar
- 2 Large Eggs, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 4oz (1/2 Cup) Sour Cream/ Greek Yogurt
- 156 grams (1 1/4 Cups) All-Purpose Flour/ Plain Flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 50 grams (1/2 Cup) Dutch-process Cocoa Powder
- 1/2 Teaspoon Salt
- 12oz (3 Medium) Very Ripe Bananas (measured without peel)
- 180 grams (1 Cup) Chocolate Chips, divided
Instructions
- Preheat the oven to 350F/180C and grease a 9"x 5" or 8.5" X 4.5" loaf pan.
- In a large bowl mix together the butter, sugars, eggs, vanilla extract, and sour cream.
- Add bananas and use a potato masher to mash them. Place a fine-mesh sieve over the bowl and sift in the flour, baking soda, baking powder, cocoa powder, and salt. Once almost combined fold in 3/4 of the chocolate chips.
- Pour into prepared pan. Sprinkle the remaining chocolate on top.
- Bake for 55-65 minutes. or until a toothpick inserted comes out clean. If you want to check the internal temperature with a digital thermometer you are looking for 205F/96C. Let cool for at least 30 minutes before removing it from the pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
Notes
You can use a 9"X5" loaf pan, I alternatively used an 8.5" X 4.5" 1lb loaf pan for a slightly taller loaf. Keep in mind using a smaller loaf will increase the baking time by another 5-10 minutes.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
