Black Cocoa Banana Bread

Toasted hazelnuts add a textural punch to this delicious banana bread, finish with some turbinado sugar and this is a beautiful treat for a special someone!

½ c. room temperature butter, unsalted

¾ c. brown sugar, best brown or light brown both work

2 eggs

1½ c. all-purpose flour

⅓ c. black cocoa powder

1 tsp. kosher salt

1 tsp. baking powder

½ tsp. baking soda

3 very ripe bananas

½ c. sour cream

2 tsp. vanilla extract

¾ c. semi-sweet chocolate chips

½ c. toasted, chopped hazelnuts

Sugar in the Raw, or turbinado sugar, enough to sprinkle on the top

Preheat the oven to 325ºF.

Add the dry ingredients in just before adding in the toasted nuts and chocolate chips. Stir to combine. One recipe of this quick bread will work in an 8”x5”x2” loaf pan.  I divided it into four mini-paper loaf pans for gift giving.

Lightly spray loaf pans and set aside.

In a medium bowl, mash bananas. Whisk in the vanilla, sour cream and the two eggs. Set this bowl aside.

In a large bowl, cream together the brown sugar and the butter using either a stand mixer or hand beaters. Add in the wet ingredients from above and give it a quick blend. Scrape down the sides and continue to stir with a spoon. Add in the toasted hazelnuts and chocolate chips and stir just to combine.

Evenly distribute the batter among the loaf pans, using a muffin scoop is helpful for this step. Give the loaf pans a light tap on the counter to release any air bubbles and sprinkle the top of each loaf with the turbinado sugar.

Bake for 50-65 minutes or until a wooden skewer comes out clean. Let cool in the loaf pans completely and then treat somebody to this delicious banana cake!