Double Chocolate Banana Bread

Ingredients

1 cup semisweet or bittersweet chocolate chips, plus more for topping (optional)

¾ teaspoon baking soda

1 cup all-purpose flour

½ teaspoon salt

½ cup Dutch-processed cocoa powder

2 teaspoons vanilla extract

½ cup full-fat sour cream (plain Greek yogurt also works)

1 cup granulated sugar

1½ cups mashed overripe bananas (about 3 large)

½ cup (1 stick) unsalted butter melted

2 large eggs, at room temp

Directions

1 Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper on all sides

2 In a large bowl, whisk the melted butter, granulated sugar, and bananas until completely combined. Add the eggs, vanilla extract, and sour cream (or yogurt) and whisk until evenly mixed

3 Add the cocoa powder, flour, baking soda, and salt, and use a silicone spatula to fold the dry ingredients into the wet until combined and no streaks of flour remain. Fold the chocolate chips into the batter, mixing until well incorporated.

4 Use the silicone spatula to transfer the batter to the prepared pan and spread it evenly to the edges. Cut another banana in half lengthwise (if using) and place it on top of the batter, then sprinkle the top with more chocolate chips. Bake until the bread has domed, the center springs back to a light touch, and a butter knife inserted into the center comes out mostly clean (a crumb or two attached is okay), about 45 minutes.

5 Place the pan on a cooling rack and let the bread cool slightly in the pan. Use the parchment paper to lift the bread from the pan, then transfer the bread to a cutting board, slice, and serve.

Notes

on demand.

When you want to bake with them, just let them

pop them into a freezer- safe bag, and freeze them. come to room temperature. Whenever you have

extra overripe bananas lying around, peel them,

PRO TIP

Baking-ready bananas