Chocolate Creme Fraiche Banana Bread with Prunes

Peeps! I added prunes to my chocolate creme fraiche banana bread from Snackable Bakes!! recipe is below, you lucky devils – prunes are super good for you and super tasty and are wonderful playmates with ingredients such as chocolate and bananas.

Look, banana bread is good, but chocolate banana bread is even better. Here, the bread gets a little tang from the crème fraiche, which plays so nicely with the rich chocolate flavor. As do the bananas, since chocolate and bananas is a match made in fruit and chocolate heaven – particularly when both cocoa powder AND pockets of melted chips AND (healthy and delicious) prunes are in the mix. Oh, and did I mention this most scrumptious of loaves is moist? Well, she is and she only gets better with age (as we all do, I like to think . . .). Oil-based cakes are like that, and that’s why I love them so.

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Chocolate Creme Fraiche Banana Bread with Prunes

Recipe Author Jessie Sheehan

Course Bread, Dessert

Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings 8

Ingredients

• 1 1/4 cups all-purpose flour 162 g
• 1/2 cup Dutch process cocoa powder 40 g
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup semisweet chocolate chips 127 g
• 1 cup granulated sugar 200 g
• 1/2 cup vegetable oil 118 ml
• 1 tsp vanilla extract
• 1 large egg room temperature
• 1/4 cup crème fraiche, or sour cream 57 g
• 1/3 cup prunes, chopped 85 g
• 1 cup mashed bananas, about 2 very ripe ones 230 g

Instructions

• Heat the oven to 350°F. Grease an 8 ½ by 4 ½-inch loaf pan with cooking spray or softened butter. Line the bottom with a large sheet of parchment paper that extends up and over the two long sides of the pan (like a cradle for your cake).
• Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Whisk in the chocolate chips. Whisk the sugar, oil, and vanilla in a large bowl for 30 seconds. Whisk in the egg and then the crème fraiche, and finally the prunes and bananas. Gently fold the dry ingredients into the wet with a flexible spatula until the last streak of flour disappears. Don’t over-mix.
• Transfer the batter to the prepared pan and smooth the top. Bake for 65 to 70 minutes, rotating the pan at the halfway point. The bread is done when a wooden skewer inserted in the center comes out with a moist crumb or two. Let cool for about 20 minutes until you can safely lift the loaf out of the pan by the parchment overhang without burning yourself. Run a butter knife around the edges if it resists. Let cool to room temperature before serving.  Keep the bread tightly wrapped on the counter for up to 3 days.