Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, mashed bananas, sour cream, and vanilla extract. Mix until well combined.
- Pour hot water over the dry mixture and stir to bloom the cocoa. Mix until smooth.
- Combine wet and dry mixtures. Stir gently until just combined. Fold in chocolate chips or chunks.
- Pour batter into prepared loaf pan. Optionally, sprinkle extra chocolate chips on top. Bake for 50–60 minutes, until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
For an eggless version, skip the eggs and add an extra 1/4 cup yogurt or 1 tbsp applesauce. You can freeze this bread for up to 2 months. Nuts, dried fruit, or different chocolate types can be folded in for variety.
