Directions
- 1Preheat oven to 350°F (175°C) and line/grease a 9x5 loaf pan.
- 2Whisk together the melted butter and both sugars.
- 3Mix in eggs and vanilla.
- 4Add in the mashed bananas and sour cream/greek yogurt and mix until combined.
- 5In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
- 6Fold the dry ingredients into the wet until just combined.
- 7Gently fold in chocolate chips.
- 8Pour batter into the prepared loaf pan.
- 9Bake for 50-65 minutes or until a toothpick comes out clean/with a few moist crumbs.
- 10Let it cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- 11To make the ganache, melt the chocolate and heavy cream together.
- 12Microwave in 15-second intervals, stirring in between until smooth.
- 13Stir in the butter until melted and glossy.
- 14Let it sit at room temp (or refrigerate) until firm/spreadable.
- 15Spread on top of the cooled banana bread and sprinkle the rainbow candy-coated chocolate chips on top.
Ingredients
- 0.5 cup unsalted butter, melted & slightly cooled
- 0.5 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 eggs, room temp
- 1.5 tsp vanilla extract
- 3 medium overripe bananas, mashed
- 0.25 cup sour cream or greek yogurt, room temp
- 1.25 cups all-purpose flour, spooned & leveled or weighed
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup chocolate chips
- 6 oz semisweet chocolate
- 85 mL heavy cream
- 1 tbsp unsalted butter (room temp or softened)
- rainbow candy coated chocolate chips
Equipment
9x5 loaf panseparate bowlwire rack
Tips
- Drop granulated sugar to ¼ cup for a less sweet bread.
- Don’t pack the all-purpose flour.
- Don’t over mix the dry ingredients into the wet ingredients.
- For the ganache, melt chocolate and heavy cream in 15-second intervals, stirring in between until smooth.
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