Well this is probably the most scrumpdily-ishcious banana loaf I've had in a long time. Have to give Brandy credit for this. Not only did it look good, but was really moist like a cake. Some like it dark, some like it light...well there you go ....a little of each.
3/4 cup sugar
1/2 cup softened butter
3 over-ripe bananas
1/2 cup sour cream
2 large eggs
2 large eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 heaping tsp. cocoa powder
Topping:
1/4 cup flour
3 tbsp. rolled oats
3 tbps.brown sugar
3 tbsp. softened butter
Preheat oven to 350 degreesF. Grease and flour bottom pf a 9 inch loaf pan. Beat butter and sugar until light and fluffy. Add sour cream, eggs and bananas and mix well. In a separate bowl, combine flour, baking soda and salt. Stit into wet ingredients. Split the batter in half. Sift thr cocoa powder into half the batter and mix. Pour chocolate batter intp prepared loaf pan and top with regular banana bread batter.
Place all topping ingredients into a bowl and mix with fork till crumbly. Spread evenly over the top of batter in loaf pan.
Bake on centre rack at 35o for 55-60 minutes.
Cool, slice and dive into it with butter and a coffee. Yummy!
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