Chocolate Chip Banana Bread

Roopa

I kind of let my bananas go recently, so I was left with the options of either:
A) making banana bread
B) freezing them for future banana bread

My Vancouver freezer had ~35 frozen bananas and I never made banana bread, so clearly option B is not a good option for me. I tried out this new recipe from Sally’s Baking Addiction, and I think I’ll stick with it! It’s really moist from all of the sour cream, and all of my taste testers seemed to approve! The only thing I would want to add in the future is some sort of nut crumble on top.

banana bread (1 of 1)

BANANA BREAD (from Sally’s Baking Addiction)

*Note that I’ve made some adjustments to compensate for altitude

INGREDIENTS

  • 250 g flour (I used pastry flour)
  • 1 tsp. baking soda (I used 3/4 tsp.)
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 114 g (1 stick) unsalted butter, softened
  • 150 g brown sugar
  • 2 eggs
  • 80 g sour cream (I used 100 g)
  • 2 cups mashed bananas (4 large)
  • 1 tsp. vanilla
  • dark chocolate (one does not measure dark chocolate in banana bread)

DIRECTIONS

  1. Line and grease a 9″ X 5″ loaf pan. Preheat oven to 350.
  2. Sift together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a mixer, cream the butter and sugar together.
  4. Add the eggs into the butter mixture one at a time, mixing well.
  5. Mix in the sour cream, bananas, and vanilla until well combined.
  6. Slowly mix in the flour and do not overmix.
  7. Stir in the chopped up chocolate.
  8. Bake for ~1 hour, or until a toothpick comes out clean.

 


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