Double Chocolate Banana Bread

I had some browned bananas and thought this would be a nice change of pace  - and it was!  You can really taste the banana and the chocolate, which is, of course, a divine combination.  I also tossed in a pinch of flaxseed meal and used low-fat sour cream to healthify it a little.  Next time I want to use Greek yogurt in place of some of the butter but I didn't have any on hand this time.  Also, I tweaked the recipe to include the oat bran but if you don't like that you can use flour in it's place.

Our mini loaf pans are tiny so this made 7 mini loaves which was fun and they took 30ish minutes to cook.

Double Chocolate Banana Bread

3/4 C flour

1/4 C oat bran

1 tsp baking soda

1/4 tsp salt

2 Tbsp baking cocoa

1/2 C butter, softened

1/2 C sugar

1 large egg

1 tsp pure vanilla extract

1 C mashed bananas (3 bananas)

1/2 C low fat sour cream

1 C mini chocolate chips

Heat oven to 350.  Lightly grease one 9x5 loaf pan or several mini loaf pans.  

Combine flour, oat bran, baking soda, salt, and cocoa; set aside.  In a separate large bowl, beat the butter and sugar until light and creamy.  Beat in the egg, then stir in the vanilla, banana, and sour cream.  Gently mix in the dry ingredients and chocolate chips until well incorporated.

Pour batter into prepared pan(s) and bake for 60 minutes for regular loaf pan or 30-45 minutes for mini loaf pans (depending on size of the mini pan), until a toothpick inserted into the center comes out clean.

Remove from oven and allow to cool in pans for 10 minutes.  Turn the bread(s) out onto a cooling rack to cool completely. 

Altered slightly from a recipe from King Arthur Flour.