Double chocolate banana bread #recipe #baking #food #cooking #bananabread #chocolate #chococlatecake

Let’s make this super moist double chocolate banana bread. We’re going to start by frying the bananas in butter. This is going to caramelize the bananas and brown the butter for a great toasty complex flavor. This is great for bananas that aren’t quite brown yet. After about 10 or 15 minutes, it should look like this. We’re going to beat our cooled banana butter along with brown sugar and white sugar. We’re going to cream that together and then add our leavenner as well as some salt and two eggs added separately, making sure to beat very well. It’s impossible to over mix at this step. You’ll probably need to scrape down the bowl a couple times, but once that’s light and fluffy, we’re going to add some sour cream. And once again, mix well. Once our wet ingredients are well incorporated, it’s time to add some flour. And we’re going to barely mix this. Now’s the time to be careful about overmixing. There should be little pockets of unincorporated flour like you see here. As we carefully fold in some dark chocolate chips. Next, I have about half of my batter in a parchment line loaf pan with bananas split in half the long way in the middle, topping with the rest of my batter and some chocolate chips before this goes into the oven for about 45 minutes. I like to check if my cakes are done by carefully listening for a popping sound. I don’t hear one, so I know this is baked. After cooling, I’m topping with some bananas and melted chocolate. You’ll see me spread the chocolate around and tap the whole pan on the counter to ensure an even coating. Ideally, you would let the chocolate set before slicing in, but it was midnight by this point and I was impatient. chocolate-covered banana loaf. I couldn’t wait for I couldn’t wait for it to cool down.