This chocolate banana bread features the classic combination of chocolate and bananas for a gorgeous chocolate banana cake that's perfect for entertaining guests or feeding your family. Recipe from Bon Appétit.
Preheat oven to 350° F and lightly grease a 9x5" loaf pan. Line the bottom of the loaf pan with parchment paper, and leave a good amount of overhang.
Combine the flours with the cocoa powder, baking soda, baking powder, and salt, using a medium-sized bowl.
Use a fork to mash 4 bananas, in a small mixing bowl until smooth. Next, cream the brown sugar and the butter in a large bowl until light and fluffy. Add each egg, one at a time and while mixing. Add the add sour cream, vanilla, and mashed bananas and stir until well combined.
Gradually add the dry ingredients to the wet ones, taking care to not over-beat. Fold in the chopped chocolate. Pour batter into prepared loaf pan and distribute evenly. Be sure to scrape sides and bottom of the mixing bowl as to get every last bit of the batter.
Slice remaining banana into thirds, lengthwise, and place on top of batter. Sprinkle the top of batter and bananas with the demerara sugar. Place chocolate banana bread in the oven and bake for 65-75 minutes, until a cake tester comes clean when inserted in center of the loaf.
Allow to cool completely on a wire rack. Then, use the overhanging parchment paper to lift the loaf out of the pan and onto serving platter or cutting board.
Add 1 tsp expresso poweder to dry ingredients for a boost in flavor.