Black Cocoa Banana Bread - A Bake from Scratch Recipe

      1 2/3 cups (208 grams) all-purpose flour

      1/2 cup (43 grams) black cocoa powder

      1 teaspoon kosher salt

      1/2 teaspoon baking powder

      1/2 teaspoon baking soda

      1 1/2 cups (360 grams) mashed ripe banana (3 to 4 medium bananas)

      1 1/4 cups (275 grams) firmly packed dark brown sugar

      1/3 cup (75 grams) vegetable oil, plus extra for greasing

      1/3 cup (80 grams) sour cream

      2 large eggs (100 grams), at room temperature

      2 teaspoons (8 grams) vanilla extract

      1 cup (170 grams) milk chocolate chips

      Garnish: confectioners’ sugar

      Preheat the oven to 325°F (170°C). Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with baking spray that contains flour. Line the pan with parchment paper, allowing the excess to hang over the edges. In a medium bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda by whisking them together. In a large bowl, mix together the banana, brown sugar, vegetable oil, sour cream, eggs, and vanilla extract. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips and pour the batter into the prepared pan.

      Use a clean small offset spatula dipped in oil to gently score a 3- to 4-inch line along the center of the batter from one short side of the pan. Bake until a toothpick inserted in the center comes out clean and an instant-read thermometer reads 205°F (96°C), which should take between 1 hour and 10 minutes to 1 hour and 20 minutes. Allow to cool in the pan for 10 minutes. Using the parchment paper as handles, lift the bread out of the pan and let it cool completely on a wire rack. If desired, dust with confectioners’ sugar before serving. Store in an airtight container for up to 3 days.

      Pro Tip: Scoring the batter with an oiled spatula helps to achieve the distinctive crack and high rounded dome characteristic of a quick bread.

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