Banana Bread with Leftover Chocolate
Banana Bread with Leftover Chocolate
A loaf
15 minutes
60 minutes
Ingredients
2 cups all-purpose flower
1 teaspoon baking soda
½ teaspoon fleur de sel
1 teaspoon ground cinnamon
8 tbsp unsalted butter, softened
2/3 cup dark brown sugar, packed
2 large eggs, at room temperature
1/3 heaping cup sour cream
2 ⅓ cups mashed bananas
2 teaspoons vanilla extract
1 cup walnuts, chopped
½ cup or so broken chocolate bars, or more
Directions
Preheat oven to 350°F. Grease a 9x5” loaf pan with unsalted butter, then line with parchment paper. Set aside.
Combine the flour, baking soda, fleur de sel and cinnamon together in a medium bowl. Whisk to incorporate. Set aside.
Beat the butter and brown sugar together on medium-high speed for 2-3 minutes until smooth and creamy. Slowly add the eggs one at a time, beating well after each addition. Add in the sour cream, mashed bananas and vanilla extract until well combined.
Add the dry ingredients, a little at a time, into the wet ingredients. Gently fold in the nuts and chocolate.
Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes clean. Allow to cool on a wire rack, if you can manage, for an hour before slicing and serving.