Hot Cocoa Banana Bread
Rich chocolate banana bread topped with marshmallow fluff and festive sprinkles
Moist chocolate-infused banana bread with gooey marshmallow topping and chocolate drizzle.
Equipment
Ingredients
Main Ingredients
unsalted butter (melted, slightly cooled)
113 g
brown sugar (packed)
134 g
granulated sugar
67 g
egg (room temperature)
2 piece
vanilla extract
7.5 ml
banana (ripe, mashed)
3 piece
sour cream (room temperature)
60 g
all-purpose flour
160 g
unsweetened cocoa powder
50 g
baking soda
5 g
salt
3 g
chocolate chips
135 g
Topping
marshmallow fluff
100 g
chocolate syrup
30 ml
mini marshmallows
30 g
christmas sprinkles
15 g
Instructions
Preheat oven and prepare pan
Preheat the oven and prepare the loaf pan for baking.
Mix butter and sugars
Whisk together the melted butter and both sugars until well combined.
Add eggs and vanilla
Mix in the eggs and vanilla extract until incorporated.
Add banana and sour cream
Add the mashed bananas and sour cream, mixing until combined.
Combine dry ingredients
In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
Fold dry into wet
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in chocolate chips
Gently fold in the chocolate chips.
Bake the banana bread
Pour batter into the prepared pan and bake until a toothpick comes out clean.
Cool completely
Let the bread cool completely before adding toppings.
Add marshmallow and chocolate topping
Spread marshmallow fluff, drizzle with chocolate, and finish with marshmallows and sprinkles.
Original recipe
Storage
Best eaten fresh. The topping may become slightly messy over time.
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