I love this recipe. I found it years ago when someone shared it on Facebook, and no matter how hard I try, I can’t find the original location to give credit! One of the things I love about this recipe is that it contains 6 bananas. That’s a ton! I don’t know about you, but when I have extra bananas, I have quite a few and my regular banana bread only takes 1! So this is a great solution for the over ripe banana problem. Second thing I love about it is that it holds up beautifully to substitutions. I have a Vitamix dry container and use it to grind local wheat and spelt for flour. But when I do that, some things just turn out really dense and wheaty. In this recipe, I cannot tell that I used wheat flour, or raw sugar, or greek yogurt instead of sour cream. It’s just amazing and decadent every time! So without further ado, here is your next party pleaser. Make sure you bring copies of the recipe with you when you take it somewhere because people will be asking!
Chocolate, Chocolate Chip Banana Bread
1 c. butter, softened
2 c. sugar
6 bananas, mashed
2 teaspoons vanilla extract
3 c. whole wheat flour
2 teaspoons baking soda
¼ c. unsweetened cocoa powder
1 c. sour cream or plain greek yogurt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly grease two 9×5 inch loaf pans.
In a large bowl, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Stir in bananas and vanilla. Sift in flour, baking soda, and cocoa powder; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.