Black Bottom Banana Bread
Indulge in the rich, layered decadence of Black Bottom Banana Bread, the perfect fusion of classic banana bread and luscious chocolate cake. This show-stopping loaf starts with a moist, tender banana base, elevated by a bold chocolate bottom layer infused with cocoa powder and studded with melty chocolate chips. Featuring the natural sweetness of ripe bananas, a hint of vanilla, and a creamy touch of Greek yogurt or sour cream, this recipe strikes the ideal balance of flavors and textures. Each bite offers a delightful contrast of banana warmth and chocolatey depth, making it an irresistible treat for breakfast, dessert, or any occasion in between. Quick to prepare and easy to bake, this recipe is your ultimate go-to for a crowd-pleasing treat that looks as incredible as it tastes.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 30 grams Cocoa powder
- 120 grams Greek yogurt or sour cream
- 100 grams Chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the bananas until smooth. Set aside.
In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the mashed bananas into the butter mixture and mix until combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt (or sour cream). Start and end with the dry ingredients. Do not overmix.
Divide the batter into two portions. In one portion, sift and fold in the cocoa powder until fully incorporated. This will become the chocolate bottom layer.
Pour the chocolate batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the chocolate chips on top of this layer.
Carefully spoon the plain banana batter on top of the chocolate layer. Smooth the surface with a spatula and sprinkle the remaining chocolate chips on top.
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve your Black Bottom Banana Bread. Enjoy!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 31.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
