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Preheat the oven to 350°F. Lightly grease a glass loaf pan.

Peel the overripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth but with some small lumps remaining.

Chop approximately 1 cup of fresh strawberries into small pieces. Set aside.

To the mashed bananas, add the sour cream (or plain yogurt), melted butter, and the large egg. Whisk the ingredients together until well combined.

Add the granulated sugar and brown sugar to the wet mixture. Whisk again until the sugars are fully incorporated.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Using a wooden spatula, gently mix the batter until just combined. Be careful not to overmix.

Add 1/2 cup of the chocolate chips and 1/2 cup of the chopped strawberries to the batter. Gently fold them into the batter with the spatula.

Pour the prepared batter into the greased loaf pan.

Sprinkle the remaining 1/2 cup of chocolate chips and 1/2 cup of chopped strawberries over the top of the batter in the pan.

Carefully place the loaf pan into the preheated 350°F oven. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.

Once baked, remove the banana bread from the oven. Let it cool in the pan for 10-15 minutes before carefully inverting the pan onto a wire rack or wooden cutting board to unmold the bread.

Allow the banana bread to cool completely before slicing and serving. It can be enjoyed plain or with a spread like butter.


Preheat the oven to 350°F. Lightly grease a glass loaf pan.

Peel the overripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth but with some small lumps remaining.

Chop approximately 1 cup of fresh strawberries into small pieces. Set aside.

To the mashed bananas, add the sour cream (or plain yogurt), melted butter, and the large egg. Whisk the ingredients together until well combined.

Add the granulated sugar and brown sugar to the wet mixture. Whisk again until the sugars are fully incorporated.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Using a wooden spatula, gently mix the batter until just combined. Be careful not to overmix.

Add 1/2 cup of the chocolate chips and 1/2 cup of the chopped strawberries to the batter. Gently fold them into the batter with the spatula.

Pour the prepared batter into the greased loaf pan.

Sprinkle the remaining 1/2 cup of chocolate chips and 1/2 cup of chopped strawberries over the top of the batter in the pan.

Carefully place the loaf pan into the preheated 350°F oven. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.

Once baked, remove the banana bread from the oven. Let it cool in the pan for 10-15 minutes before carefully inverting the pan onto a wire rack or wooden cutting board to unmold the bread.

Allow the banana bread to cool completely before slicing and serving. It can be enjoyed plain or with a spread like butter.
