Chocolate Chip Banana Bread

Serves 12


¼ cup sour cream
1 teaspoon baking soda
½ cup unsalted butter
1¼ cups firmly packed brown sugar
2 eggs
1½ cups all-purpose flour
Pinch of salt
1 cup mashed banana (about 2-3 bananas)
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 350◦ F. Grease a 9" loaf pan and dust with flour.

Stir together sour cream and baking soda and set aside. Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Then, beat in sour cream mixture which will now look a little like runny marshmallows.

Stir in remaining ingredients until just blended. Do not over mix (this also goes for cupcakes and cakes, by the way). If you don't want to add chocolate chips (what is wrong with you?), you can easily leave them out too.

Pour the batter into the loaf pan and bake for 60-75 minutes or until a cake tester inserted in the center comes out clean.

Allow to cool in pan for 15 minutes and then remove from the pan and continue cooling on a rack. 

You can also choose to divide the batter among 3 mini-loaf pans. Follow the same recipe but just reduce baking time to 40-50 minutes. 

This banana bread is especially good ice cold out of the freezer. Divine!

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