For not liking chocolate as much as I should, this recipe has a certain draw to it. First, a fresh baked banana bread has me intrigued already, especially when I don’t normally make banana bread. It’s one of those breads, or desserts, that I do not typically choose to eat. Also, usually by the time I realize we have overripe bananas, it has turned into mush that I can’t fathom putting it into a dessert. Then we add chocolate into the mixture, and I am suddenly a fan of making this loaf.

Banana Chocolate Bread

Banana Chocolate Bread

This recipe is from Martha Stewart’s Food Everyday, March 2012.


  • 1 stick        butter, room temperature
  • 1 2/3 cup   all-purpose flour
  • 1 tsp            baking soda
  • 1/2 tsp        salt
  • 1/2 tsp        fine salt
  • 1/4 cup       sugar
  • 2 ea             eggs, room temperature
  • 1 1/2 cup    mashed overripe bananas (3 to 4)
  • 2 tbsp          sour cream
  • 1 tsp             pure vanilla extract
  • 6oz               bittersweet chocolate, chopped


Preheat oven to 350. Butter and flour a 5×9 loaf pan. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each egg. Beat in bananas, vanilla, and sour cream. Beat in flour mixture and chocolate on medium. Pour batter into pan and bake 50 to 60 minutes, until a skewer inserted in center comes out clean. Allow bread to cool in pan 10 minutes. Remove bread and let cool on a wire rack.

Yield: 10 servings.