Mexican Chocolate Banana Bread Recipe

Originally inspired by Muy Bueno's Yvette Marquez-Sharpnack, this recipe is a twist on a classic baking favorite.

1/2 cup unsalted butter

1 1/4 cup all purpose flour

4 very ripe bananas

1/4 sour cream

3/4 cup granulated sugar

1/4 tsp salt

1 large egg

1 tsp pure vanilla extract

2 tablespoons unsweetened cocoa powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/4 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees F.
Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess.
Mash peeled ripe bananas until smooth.
Melt remaining butter and add to mashed bananas.
Stir in sour creme, sugar, salt, beaten egg, and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and grated chocolate.
Add the flour mixture to the banana mixture and stir until just incorporated and then fold in pecans.
Transfer batter to prepared pan and smooth top with a spatula.
Bake, rotating halfway through, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 60 to 65 minutes.
Cool in pan on a wire rack at least 15 minutes.
Run a butter knife around the perimeter of the pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

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