Blackout Chocolate Banana Bread

Instructions

1. Place rack in lower third of oven; preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper, leaving a generous overhang on long sides.
2. Whisk ¾ cup (94 g) all-purpose flour, ½ cup (57 g) whole wheat flour, ⅓ cup (28 g) unsweetened cocoa powder, 1¼ tsp. baking soda, ¾ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine, 30 seconds; set aside. Mash 4 large very ripe bananas with a potato masher or fork in a small mixing bowl until smooth and reserve.
3. Using an electric mixer on medium-high speed (or a stand mixer fitted with the paddle attachment), beat 1 cup plus 2 Tbsp. (238 g) light brown sugar and 6 Tbsp. unsalted butter, room temperature in a large bowl until light and fluffy, about 4–5 minutes. Add 2 large eggs one at a time and beat until incorporated, scraping down sides of bowl if needed. Reduce speed to medium-low, add ⅓ cup sour cream, 1 tsp. vanilla extract, and mashed bananas; beat until combined. The mixture may look grainy and broken at this point, but don’t fret! The wet ingredients will emulsify when the flour mixture is added.
4. Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated (do not overmix or banana bread will become tough). Fold in 4 oz. bittersweet chocolate, chopped.
5. Scrape batter into prepared loaf pan and smooth top. Slice remaining banana lengthwise into 3 equally thick planks and place on top of cake, cut sides up. Sprinkle batter, as well as bananas, with 1 Tbsp. demerara sugar.
6. Bake until a toothpick or tester inserted into the center comes out clean (there may be some melted chocolate residue left on the tester, which is fine), 65–75 minutes.
7. Transfer pan to a wire rack and let banana bread cool completely. Using parchment overhang, lift banana bread from pan and serve.

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