Description
Chocolate and banana are so delicious together, and the texture of this bread with the delicate pieces of sliced almonds is just right!
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pulp from 3 ripe bananas, mashed
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup crushed sliced almonds
- 1/2 cup semi-sweet chocolate chips plus 2 tablespoons, divided
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees. Line a standard size loaf pan with parchment paper, or spray with nonstick baking spray.
- In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add eggs one at time and mix. Add vanilla, sour cream, and banana pulp and mix well.
- In another bowl, mix flour, salt and baking soda. Add dry ingredients to the batter and mix on low speed until just incorporated. Add sliced almonds and mix one more time.
- Melt 1/2 cup chocolate chips in a small microwave bowl for 30 seconds. Stir, and microwave for 10 more seconds until completed melted. Be careful not to burn the chocolate.
- Place one cup of the banana bread batter into a bowl, and stir in melted chocolate and cocoa powder by hand until it’s completely incorporated.
- Add 1/2 cup dollops of the batter to the prepared loaf pan, alternating chocolate and plain. Top with the remaining chocolate chips, and bake for 50-60 minutes, or until the top is dark brown and a toothpick inserted into the center comes out clean.
- Use the excess parchment as handles to lift the bread out of the pan, and place it on a cooling rack. Cool completely before cutting. Store in an airtight container.
Nutrition
- Serving Size: 1 Loaf
- Calories: 4053
- Sugar: 310g
- Sodium: 2700mg
- Fat: 204g
- Saturated Fat: 91g
- Unsaturated Fat: 97g
- Trans Fat: 4.2g
- Carbohydrates: 527g
- Fiber: 36g
- Protein: 68g
- Cholesterol: 650mg
