Chocolate Banana Bread

Chocolate Banana Bread

Made with:

HERSHEY'S Cocoa, Dutch Processed (Item# 63025)
HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)


15 oz. all-purpose flour
5-1/4 oz. HERSHEY'S Cocoa, Dutch Processed (Item# 63025)
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. salt
2 lbs. 4 oz. mashed ripe bananas
6 fl. oz. vegetable oil
1 lb. 2 oz. light brown sugar
5-1/4 oz. (3 large) eggs
12 oz. dairy sour cream
1-1/2 tsp. vanilla extract
2 lbs. 4 oz. HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122), divided


    1. Heat convection oven to 300°F (standard oven: 350°F). Generously spray three 9-by-5-inch loaf pans with vegetable cooking spray. Set aside.
    2. Blend together flour, HERSHEY'S Cocoa, baking soda, baking powder and salt in large bowl. Set aside. Mix together bananas, oil, brown sugar, eggs, sour cream and vanilla in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add flour mixture, mixing on low speed just until dry ingredients are moistened. Stir in 1 lb. 11 oz. (4-1/2 cups) HERSHEY'S SPECIAL DARK Chocolate Chips. Evenly divide batter into prepared pans. Evenly divide and sprinkle remaining HERSHEY'S SPECIAL DARK Chocolate Chips over batter.
    3. Bake 50 to 65 minutes* or until wooden pick inserted into center comes out clean. (You may have chocolate on wooden pick from chocolate chips).
    4. Remove from oven to wire rack. With knife, loosen bread from sides of pans. Cool 10 minutes; remove from pans. Makes 14 servings per loaf.
    *If using convection oven, rotate pans one-half turn (180°) after 25 minutes of baking.
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