• 14f28e796e31de7066e39b97e00c7889

Blackout Chocolate Banana Bread

Prep
Cook
Serves 1person
Ingredients
Nonstick vegetable oil spray
3/4
cup all-purpose flour
1/2
cup whole wheat flour
1/3
cup unsweetened cocoa powder
1 1/4
tsp baking soda
3/4
tsp baking powder
1
tsp kosher salt
5
large very ripe bananas, divided
1
cup plus 2 tablespoons light brown sugar
6
tbsp unsalted butter, room temperature
2
large eggs
1/3
cup sour cream
1
tsp vanilla extract
4
oz bittersweet chocolate, chopped
1
tbsp demerara sugar
Directions
1.
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line the bottom of the pan with parchment paper, leaving a generous overhang on long sides.
2.
Whisk all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
3.
Mash 4 bananas with a fork in a medium bowl until smooth.
4.
Using an electric mixer on medium-high speed (or a stand mixer fitted with the paddle attachment), beat brown sugar and butter in a large bowl until light and fluffy, about 4-5 minutes.
5.
Add eggs one at a time and beat until incorporated, scraping down sides of the bowl if needed.
6.
Reduce speed to medium-low, add sour cream, vanilla, and mashed bananas; beat until combined. The mixture may look grainy and broken at this point, but don’t fret! It will emulsify when the dry ingredients are added.
7.
Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated (do not overmix or the cake will become tough). Fold in chocolate.
8.
Scrape batter into prepared pan and smooth top.
9.
Slice remaining banana lengthwise into 3 equally thick planks and place on top of the cake, cut sides up. Sprinkle batter, as well as bananas, with demerara sugar.
10.
Bake cake until a tester inserted into the center comes out clean (there may be some melted chocolate residue left on the tester, which is fine), 65–75 minutes.
11.
Transfer the pan to a wire rack and let the cake cool completely. Using parchment overhang, lift cake from pan and serve.

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