Monday, July 29, 2013
Moist Chocolate Banana Bread/Cake
I have had this recipe done and pictures taken for over a month now. But because I got the attack of the lazies, I never got down to sharing it. This was made during one of my so called "tea parties" - a few of my friends, we get together and meet for tea once every week. We take turns hosting the tea. And so it happened that I made this chocolate banana bread the last time I hosted it. I am happy to say that it was well liked by them. It is a very easy recipe to put together and makes for a great tea snack. It can also be had as a breakfast item coz it tastes great with butter! It is a really moist type of bread because of adding the bananas as well as sour cream! If you have a couple of very ripe bananas that you would end up throwing, then dont! Make this or check out my other banana bread and banana muffins recipes, that can help in this scenario.
6 tbsp butter, softened to room temperature
3/4 cup sugar
1 large egg
3 very ripe bananas
2/3 cup sour cream
1.5 tsp. vanilla
1 1/2 cup flour
3 Tbsp. cocoa powder
1 1/2 tsp. baking soda
1 cup milk chocolate chips and chopped walnuts (optional)
3 tbsp milk
Preheat the oven to 350 degrees.
Place the butter in a large mixing bowl. Beat with an electric mixer/whisk/spoon until fluffy. Add the sugar, and beat well. Add the egg, and beat that in.
Now add the bananas, sour cream, vanilla and the milk and mix well.
Add the flour, cocoa powder and baking soda, and stir them in. You can use an electric mixer if you like -- just make sure not to overmix, or the banana bread will get tough.
Stir in the chocolate chips. and walnuts. (You could leave out either one or both, it does not affect the recipe)
Pour the batter into a greased loaf pan. Bake for 50-60 minutes until a knife inserted in the center comes out clean.
Cool the bread for atleast 20 minutes before you slice (or else it may break). Preferably have it warm and enjoy the feeling of a good comfort food!