Rich, Chocolatey Banana Bread Loaded with Nuts and Chocolate Chips (Print Version)

A moist double chocolate banana bread with ripe bananas, sour cream, walnuts, and plenty of chocolate chips.

# Ingredients:

For the loaf

01 - 3 very ripe medium bananas, mashed, about 1 1/4 cups (285 g)
02 - 1/2 cup (113 g) unsalted butter, melted and slightly cooled
03 - 3/4 cup (160 g) packed light brown sugar
04 - 1/4 cup (50 g) granulated sugar
05 - 2 large eggs, at room temperature
06 - 1 1/2 teaspoons vanilla extract
07 - 1/2 cup (120 g) sour cream or full-fat plain Greek yogurt
08 - 1 cup (120 g) all-purpose flour
09 - 1/2 cup (42 g) unsweetened cocoa powder
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon fine salt
12 - 1/2 teaspoon ground cinnamon
13 - 1 cup (170 g) semi-sweet chocolate chips, divided
14 - 3/4 cup (85 g) chopped walnuts or pecans

For the pan

15 - Butter or baking spray, for greasing
16 - Parchment paper, for lining

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on two sides.
02 - Mash the bananas in a large bowl. Whisk in the melted butter, brown sugar, granulated sugar, eggs, vanilla, and sour cream until smooth and glossy.
03 - In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and cinnamon until the cocoa is evenly distributed and no dry lumps remain.
04 - Add the dry ingredients to the banana mixture and fold gently with a spatula just until combined. Do not beat the batter.
05 - Fold in 3/4 cup of the chocolate chips and all of the chopped nuts. Scrape the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top.
06 - Bake for 55-65 minutes, until the top is set and a tester inserted into the center comes out with moist crumbs, not wet batter. Tent loosely with foil if the top darkens too quickly.
07 - Let the loaf cool in the pan for 20 minutes. Lift it onto a wire rack and cool until warm or room temperature before slicing for the cleanest texture.

# Notes:

01 - Best texture after cooling for at least 1 hour.
02 - Store wrapped at room temperature for 2 days or refrigerate up to 5 days.
03 - Freeze sliced pieces for up to 3 months.

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