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.
We’d love to hear your feedback!
Other articles
Black Cocoa Banana Bread - Recipe from Scratch
Black cocoa powder not only lends this banana bread a captivatingly dark hue, but it also imparts a profoundly rich, deep chocolate taste. A combination of brown sugar, vegetable oil, and sour cream guarantees that the crumb remains wonderfully moist. You’ll find yourself longing for another slice of this deliciously deep, dark bread long after it's finished.
Salted Chocolate-Peanut Butter Crinkle Cookies - Recipe from Bake from Scratch
We mixed two types of chocolate with smooth peanut butter to form a distinctive dough, which is then adorned with gooey milk chocolate chips and a hint of flaked salt to elevate the cookie's sweetness.
Breton Baking - Homemade from the Ground Up
While we normally choose unsalted butter to manage the salt content in a recipe, we are more than willing to use salted butter for baking these Breton pastries.
Gluten-Free Crescent Rolls with Vanilla Glaze - Bake from Scratch
These crescent rolls, which are gluten-free, are prepared using an enriched dough, leading to a soft and fluffy texture.
Crescent Rolls with Vanilla Glaze - Gluten-Free Baking from Scratch
These crescent rolls, made without gluten, are crafted from an enriched dough, giving them a soft and fluffy texture.
Traditional Lemon Bars - Bake from Scratch
Lemons are at their best during winter, as the combination of sunny days and chilly nights provides the perfect environment to enhance the color and taste of citrus fruits. Meyer lemons can also be used in these lemon bars without changing any measurements. Classic Lemon Bars Crust: 1½ cups (188 grams) all-purpose flour, ⅓ cup (40 grams) confectioners’ sugar, ½ teaspoon.
Black Cocoa Banana Bread - Recipe from Scratch
Black cocoa powder not only imparts a captivating dark hue to this banana bread, but it also contributes a profoundly rich and deep chocolate taste. A combination of brown sugar, vegetable oil, and sour cream guarantees that the texture remains pleasantly moist. You'll find yourself longing for another slice of this rich, dark, scrumptious bread even after it's been devoured.