Dessertsbonappetit4.2
Blackout Chocolate Banana Bread
This chocolate banana bread recipe mashes up everything you love about the classic version with the rich, moist crumb of a chocolaty blackout cake.
👥 9 Servings👤 Molly Baz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Plack rack in lower third of oven; preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper, leaving a generous overhang on long sides.
2
Whisk ¾ cup (94 g) all-purpose flour, ½ cup (57 g) whole wheat flour, ⅓ cup (28 g) unsweetened cocoa powder, 1¼ tsp. baking soda, ¾ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine, ⏱️ 30 seconds; set aside. Mash 4 large very ripe bananas with a potato masher or fork in a small mixing bowl until smooth and reserve.
¼ tsp. baking soda1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge very ripe bananas, divided5
3
Using an electric mixer on medium-high speed (or a stand mixer fitted with the paddle attachment), beat 1 cup plus 2 Tbsp. (238 g) light brown sugar and 6 Tbsp. unsalted butter, room temperature in a large bowl until light and fluffy, about 4–⏱️ 5 minutes. Add 2 large eggs one at a time and beat until incorporated, scraping down sides of bowl if needed. Reduce speed to medium-low, add ⅓ cup sour cream, 1 tsp. vanilla extract, and mashed bananas; beat until combined. The mixture may look grainy and broken at this point, but don’t fret! The wet ingredients will emulsify when the flour mixture is added.
. unsalted butter, room temperature6 Tbsplarge eggs2. vanilla extract1 tsp
4
Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated (do not overmix or banana bread will become tough). Fold in 4 oz. bittersweet chocolate, chopped.
. bittersweet chocolate, chopped4 oz
5
Scrape batter into prepared loaf pan and smooth top. Slice remaining banana lengthwise into 3 equally thick planks and place on top of cake, cut sides up. Sprinkle batter, as well as bananas, with 1 Tbsp. demerara sugar.
. demerara sugar1 Tbsp
6
Bake until a toothpick or 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.
7
Transfer pan to a wire rack and let banana bread cool completely. Using parchment overhang, lift banana bread from pan and serve. Do Ahead: Banana bread can be made 3 days ahead. Cool completely, then store in an airtight container at room temperature or freeze for up to 3 months. Editor’s note: This chocolate banana bread recipe was first printed in our January 2018 issue. Head this way for more of our best banana recipes→
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