Cosmic Brownie Banana Bread

65 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F (175°C) and line/grease a 9x5 loaf pan.
  2. 2Preheat oven to 350°F (175°C) and line/grease a 9x5 loaf pan.
  3. 3Preheat oven to 350°F (175°C) and line/grease a 9x5 loaf pan.
  4. 4Whisk together the melted butter and both sugars.
  5. 5Whisk together the melted butter and both sugars.
  6. 6Whisk together the melted butter and both sugars.
  7. 7Mix in eggs and vanilla.
  8. 8Mix in eggs and vanilla.
  9. 9Mix in eggs and vanilla.
  10. 10Add in the mashed bananas and sour cream/greek yogurt and mix until combined.
  11. 11Add in the mashed bananas and sour cream/greek yogurt and mix until combined.
  12. 12Add in the mashed bananas and sour cream/greek yogurt and mix until combined.
  13. 13In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
  14. 14In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
  15. 15In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
  16. 16Fold the dry ingredients into the wet until just combined.
  17. 17Fold the dry ingredients into the wet until just combined.
  18. 18Fold the dry ingredients into the wet until just combined.
  19. 19Gently fold in chocolate chips.
  20. 20Gently fold in chocolate chips.
  21. 21Gently fold in chocolate chips.
  22. 22Pour batter into the prepared loaf pan.
  23. 23Pour batter into the prepared loaf pan.
  24. 24Pour batter into the prepared loaf pan.
  25. 25Bake for 50-65 minutes or until a toothpick comes out clean/with a few moist crumbs.
  26. 26Bake for 50-65 minutes or until a toothpick comes out clean/with a few moist crumbs.
  27. 27Bake for 50-65 minutes or until a toothpick comes out clean/with a few moist crumbs.
  28. 28Let it cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
  29. 29Let it cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
  30. 30Let it cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
  31. 31To make the ganache, melt the chocolate and heavy cream together.
  32. 32To make the ganache, melt the chocolate and heavy cream together.
  33. 33To make the ganache, melt the chocolate and heavy cream together.
  34. 34Microwave in 15-second intervals, stirring in between until smooth.
  35. 35Microwave in 15-second intervals, stirring in between until smooth.
  36. 36Microwave in 15-second intervals, stirring in between until smooth.
  37. 37Stir in the butter until melted and glossy.
  38. 38Stir in the butter until melted and glossy.
  39. 39Stir in the butter until melted and glossy.
  40. 40Let it sit at room temp (or refrigerate) until firm/spreadable.
  41. 41Let it sit at room temp (or refrigerate) until firm/spreadable.
  42. 42Let it sit at room temp (or refrigerate) until firm/spreadable.
  43. 43Spread on top of the cooled banana bread and sprinkle the rainbow candy-coated chocolate chips on top.
  44. 44Spread on top of the cooled banana bread and sprinkle the rainbow candy-coated chocolate chips on top.
  45. 45Spread 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 unsalted butter, melted & slightly cooled
  • 0.5 cup unsalted butter, melted & slightly cooled
  • 0.5 cup brown sugar, packed
  • 0.5 cup brown sugar, packed
  • 0.5 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 3 medium overripe bananas, mashed
  • 3 medium overripe bananas, mashed
  • 3 medium overripe bananas, mashed
  • 0.25 cup sour cream or greek yogurt, room temp
  • 0.25 cup sour cream or greek yogurt, room temp
  • 0.25 cup sour cream or greek yogurt, room temp
  • 1.25 cups all-purpose flour, spooned & leveled or weighed
  • 1.25 cups all-purpose flour, spooned & leveled or weighed
  • 1.25 cups all-purpose flour, spooned & leveled or weighed
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp cornstarch
  • 0.5 tsp cornstarch
  • 0.5 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 6 oz semisweet chocolate
  • 6 oz semisweet chocolate
  • 6 oz semisweet chocolate
  • 85 mL heavy cream
  • 85 mL heavy cream
  • 85 mL heavy cream
  • 1 tbsp unsalted butter (room temp or softened)
  • 1 tbsp unsalted butter (room temp or softened)
  • 1 tbsp unsalted butter (room temp or softened)
  • rainbow candy coated chocolate chips
  • rainbow candy coated chocolate chips
  • 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.