@thesapor: Double chocolate banana bread 🍌✨ Ingredients - 3 ripe bananas, mashed - 113g unsalted butter, melted (1/2 cup) - 105g granulated sugar (1/2 cup) - 118g light brown sugar (1/2 cup, packed) - 2 large eggs, room temperature - 130g sour cream, room temperature (1/2 cup) - 10g vanilla extract (2 tsp) - 225g all-purpose flour (1 3/4cups + 2 tbsp) - 45g Dutch-process cocoa powder (about 1/2 cup) - 60g hot water (1/4 cup) - 6g baking soda (1 tsp) - 2g baking powder (1/2 tsp) - 3g salt (1/2 tsp) - 170g semisweet chocolate chips (1 cup) - 30–40g semisweet chocolate chips (about 3 tbsp), for topping Instructions - Preheat the oven to 425°F (220°C). Grease a 1.5-lb loaf pan and line it with parchment paper. - In a large bowl, mash the ripe bananas until mostly smooth. - Add the melted butter, granulated sugar, and brown sugar. Whisk until well combined. - Add the eggs, sour cream, and vanilla extract. Whisk until smooth. - In a separate bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, baking powder, and salt. - Add the dry ingredients to the wet ingredients and gently mix until mostly combined. - Pour in the hot water and gently mix until the batter is smooth and evenly chocolatey. Avoid overmixing. - Fold in the chocolate chips just until evenly distributed. - Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips over the surface. - Bake at 425°F for 10 minutes. - Without removing the loaf from the oven, reduce the temperature to 350°F (175°C) and continue baking for 55-60 minutes, tenting with foil if needed. Bake until a toothpick comes out with moist crumbs. - Let the loaf cool in the pan for 15–20 minutes, then lift it out and transfer it to a wire rack to finish cooling. - Allow the bread to cool well before slicing for the best moist, fudgy chocolate banana texture. • • • #baking #Recipe #recipeideas #bakingrecipe #bananabread

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Friday 28 August 2026 18:06:39 GMT