• 1 1/4 cups all-purpose flour (spooned into measuring cup and leveled off with knife)
  • 1/4 cups unsweetened cocoa powder (natural, not Dutch-processed, such as Hershey’s)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cups unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup bananas (mashed very ripe, from 2-3 brown bananas)
  • 1/2 cups sour cream
  • 1 teaspoon vanilla
  • 1/2 cups semi-sweet chocolate morsels (best quality, such as Guittard or Ghiradelli)


  1. Preheat the oven to 350 F degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
  3. In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
  4. Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, then turn it out onto a rack to cool completely.

Yields: Make one 9 x 5-inch loaf

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