Chocolate Chip Banana Bread
Gooey-centered banana bread with sour cream, cake flour, and chopped dark chocolate.
Ingredients
- European-style unsalted butter, melted
- mashed bananas
- brown sugar
- sour cream, at room temperature
- 1 large egg, at room temperature
- canola oil
- milk
- vanilla bean paste or extract
- cake flour
- baking soda
- baking powder
- salt
- cinnamon
- dark chocolate, chopped
Instructions
Preheat the oven to 350°F. Grease and line a standard 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides.
Melt the butter and set aside to cool slightly while you prep the other ingredients.
Whisk the dry ingredients: In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt, and cinnamon.
Build the wet mixture: To the melted butter, add the mashed bananas, brown sugar, sour cream, egg, canola oil, milk, and vanilla. Whisk until smooth and fully combined.
Combine: Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. The batter should stay a little lumpy; do not overmix.
Fold in the chopped dark chocolate just until evenly distributed.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake on the middle rack at 350°F for 60-70 minutes, until the loaf is deeply golden and the center registers 200°F on an instant-read thermometer. Start checking around 50 minutes and tent loosely with foil if the top is browning too quickly.
Cool in the pan for 10-15 minutes, then transfer to a wire rack to finish cooling before slicing.
Tips & Notes
Use very ripe bananas for the strongest banana flavor and the softest crumb.
Pull the loaf at 200°F internal if you want the center to stay gooey without turning raw.
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