Best Copycat Bills Chocolate Banana Bread Recipes

Chocolate Banana Bread image

Provided by Jennifer Segal

Categories Breads

Time 1h30m

Yield Make one {9 x 5-inch|23 x 12.5-cm} loaf

Number Of Ingredients 11

1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup natural unsweetened cocoa powder, such as Hershey's (see note)
1 teaspoon baking soda
1 teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup mashed very ripe bananas, from 2-3 brown bananas
½ cup sour cream
1 teaspoon vanilla
½ cup semi-sweet chocolate chips

Steps:

Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.
Note: There are two types of unsweetened cocoa powder: natural (such as Hershey's) and Dutch-processed. Dutch-processed will not work in this recipe.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 273, Fat 13 g, Carbohydrate 37 g, Protein 4 g, SaturatedFat 8 g, Sugar 24 g, Fiber 2 g, Sodium 327 mg, Cholesterol 58 mg

Copycat

Provided by Dropbear

Time 1h35m

Yield 8-10 slices

Number Of Ingredients 8

250 g plain all-purpose flour
2 teaspoons baking powder
125 g unsalted butter, softened
250 g caster sugar (superfine)
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
175 g good-quality dark chocolate chips or 175 g milk chocolate chips

Steps:

Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour and baking powder.
into a.
large bowl.
Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl.
Add the dry ingredients and stir to combine, being careful not to overmix.
Pour the batter into a non-stick, or lightly greased and floured, 19 x 11 cm (71/2 x 41/2 inch) loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
Serve in thick slices with butter.

Nutrition Facts : Calories 524.5, Fat 21, SaturatedFat 12.4, Cholesterol 86.5, Sodium 113.7, Carbohydrate 82.8, Fiber 3.7, Sugar 50.6, Protein 6.5