Black Cocoa Banana Bread - Recipe from Scratch

      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) tightly packed dark brown sugar

      1/3 cup (75 grams) vegetable oil, plus additional for coating

      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 your oven to 325°F (170°C). Lightly spray an 8 1/2x4 1/2-inch loaf pan with baking spray that contains flour. Line the pan with parchment paper, leaving some paper hanging over the edges. In a medium bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda by whisking them together. In a larger bowl, mix together the banana, brown sugar, oil, sour cream, eggs, and vanilla until well-blended. Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips. Transfer the batter into the prepared pan. Lightly coat a clean small offset spatula with oil, then score a 3- to 4-inch line lengthwise down the center of the batter, starting from one of the shorter sides of the pan.

      Bake until a wooden skewer inserted in the center comes out clean and an instant-read thermometer reads 205°F (96°C), approximately 1 hour and 10 to 20 minutes. Allow it to cool in the pan for 10 minutes. Use the overhanging parchment to 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 the bread in an airtight container for up to 3 days.

      Pro Tip: Scoring the batter with an oiled spatula helps achieve the distinctive crack and high rounded dome typical of quick breads.

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