Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup semi sweet chocolate chips
• 3 large ripe bananas peeled & mashed
• 1/2 cup butter melted & cooled
• 1/2 cup regular sour cream
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 tablespoon Turbinado sugar for topping optional

Instructions

• Preheat your oven to 350F.
• Take two bread pans and lightly grease them with butter. Add a strip of parchment paper (this lets the bread release from the pan a little more easily) lengthwise. Reserve.
• In a large bowl, mash the bananas with a potato masher. Add the melted & cooled butter, sour cream, brown sugar, white sugar, and 1 egg. Mix thoroughly with a wooden spoon.
• In a medium sized mixing bowl, combine the flour, salt, cinnamon, baking cocoa, baking powder and baking soda. Fork mix.
• Add the dry ingredients to the large bowl with the wet mixture. Stir to just combine. Don't overmix this.
• Next, add your chocolate chips and gently mix to incorporate.
• Portion your banana bread batter evenly between the two prepared bread pans and smooth the top evenly with a rubber spatula or small offset palette knife.
• Sprinkle the batter with turbinado sugar.
• Bake for 50 minutes at 350F, or until a toothpick inserted into the middle of each loaf comes out cleanly.
• Remove from the oven and set on a wire rack. Let the bread cool in the pan completely.

Notes

This banana bread freezes very well, in case you want to have some in reserve!