Hot Cocoa Banana Bread
Moist chocolate banana bread with a rich cocoa flavor, topped with gooey marshmallow creme, chocolate drizzle, and festive marshmallows.
Equipment
Ingredients
Ingredients
unsalted butter (melted, slightly cooled)
113 g
brown sugar (packed)
134 g
granulated sugar
67 g
egg (room temperature)
2 piece
vanilla extract
1.5 tsp
banana (ripe, mashed)
3 piece
sour cream (room temperature)
60 g
all-purpose flour (spooned and leveled)
160 g
unsweetened cocoa powder
50 g
baking soda
1 tsp
salt
0.5 tsp
chocolate chips
135 g
Topping
marshmallow creme
100 g
chocolate syrup
30 g
mini marshmallows
30 g
Christmas sprinkles
15 g
Instructions
Preheat oven
Preheat oven to 175°C and prepare a 9x5 loaf pan.
Mix wet ingredients
Whisk together melted butter and both sugars until smooth.
Add eggs and vanilla
Mix in eggs and vanilla extract until combined.
Add bananas and sour cream
Mix in mashed bananas and sour cream until well combined.
Mix dry ingredients
In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
Combine wet and dry
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add chocolate chips
Gently fold in chocolate chips.
Prepare for baking
Pour the batter into the prepared loaf pan.
Bake the bread
Bake for 50-65 minutes until a toothpick comes out clean or with a few moist crumbs.
Cool the bread
Let the bread cool completely in the pan.
Add marshmallow topping
Spread a thin layer of marshmallow creme over the cooled bread.
Finish topping
Drizzle with chocolate syrup and top with mini marshmallows and Christmas sprinkles.
Original recipe
Storage
Best eaten fresh. Topping may become messy over time.
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