- Cooking Time:
- Preparation Time:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 medium-large very ripe bananas (1 cup mashed)
- 1/2 cup sour cream
- 1-1/2 cups Chocolate Chips (I tend to use the swirl chips, For Christmas I tend to use the red/green version as shown in the picture.)
- Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside.
- Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.
- Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.
- Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes.
- Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.
- (*I found this recipe on some magazine. I cut of the name of the 'zine and I can't remember which one it was. I tweaked it by adding the chocolate chip since I'm allergic to nuts.*)
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Secret of the Wings Cookbook
Adventures in Cooking
Hemp Healthy Cooking: Hemp for LunchSee More
Corn Fritters ( Sorullitos)
Mambo Pork Rolls with Sweet Potatoes
Red Lentil And Vegetable SoupSee More