Black Cocoa Banana Bread
Ingredients
- 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 more for scoring
- 1/3 cup (80 grams) sour cream
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 1 cup (170 grams) milk chocolate chips
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 325°F (170°C). Spray an 8 1⁄2x4 1⁄2- inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
- In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.
- In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, and vanilla. Gradually stir in flour mixture just until combined. Fold in chocolate chips. Spread batter into prepared pan.
- Dip a clean small offset spatula in oil to coat lightly. Starting at one short side of pan, score a 3- to 4-inch line lengthwise along center of batter with oiled spatula.
- Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C), 1 hour and 10 minutes to 1 hour and 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.
Notes
Pro Tip: Scoring the batter with an oiled spatula helps create the signature crack and high rounded dome of a quick bread.
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