Never throw those bananas away again, make a giant loaf of this Sour Cream Chocolate Chip Banana Bread today! Tender, chocolatey, and better than your mama’s! There, I said it!
Dish Count :: 2 Mixing Bowls, 1 Loaf Pan
Someone in our house keeps asking me to buy bananas for his lunch, and only about half of them are getting eaten before they become black leathery slugs on our kitchen counter. And what I can tell you is that someone isn’t the dog. After they about five black dots on them, I tap out and won’t touch them for eating sake – I just let them languish on the counter biding my time until I can bust out some a serious loaf of banana bread. The only thing is…. this is my fourth loaf in as many weeks, it’s becoming a routine part of my diet – like last week when Ben had to work on a Saturday night and I had three slices and a glass of wine for dinner.
But let me tell you, this goes beautifully with an unoaked chardonnay.
We just got back from eastern Washington this weekend to celebrate our 3rd wedding anniversary – also, omg three years? – and along with having way to many bananas on hand, my oh-so-sweet mother in law also gave us a grocery bag full of tomatoes out of the garden and another bag full, I mean FULL of zucchini and yellow squash. The bag is so full and heavy I could do bicep curls with the herculean size of some of theses zukes!! So, you can probably bet there will be a zucchini bread recipe in your near future! Lucky you.
I had a moment where I wasn’t sure if she was trying to offload so much garden fresh loot on us out of generosity or because she thinks I’m not feeding her son. I’ll go with the too-generous-for-her-own-good thing. Heart of gold, that one. And yes, I still feed Ben. It may be banana bread – but he’s getting fed.
Sour Cream Chocolate Chip Banana Bread
2 cups Flour
3/4 cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 VERY ripe Bananas, about 1 1/2 cups
1/4 cup Sour Cream, or Greek Yogurt
1 1/2 tsp Vanilla
6 Tbsp Butter, melted and cooled
1 cup Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees.
In one mixing bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
In the other bowl, whisk together the eggs, bananas, sour cream, eggs, and vanilla extract. Whisk in the melted butter until mixed in evenly.
Create a well in the flour, and add in wet ingredients. Using a rubber spatula gently fold the two sets of ingredients together until the two are just combined, and a couple of small flour streaks remain. Let the mixture set for a couple of minutes and move to the next step.
Spray a standard size loaf pan with non stick spray. Line the bottom and two sides with parchment paper, creating a cradle of sorts. Spray the paper again with non-stick spray.
Just prior to adding the batter into the loaf pan, gently mix in the chocolate chips until evenly distributed. Scrape the batter into the prepared loaf pan. Bake on the middle rack for 50-55 minutes, or until a toothpick inserted comes out clean.
Let the loaf rest in the pan for 10-15 minutes, then using the parchment cradle, lift the loaf out of the pan and place on a wire rack to cool completely. Slice, serve, and devour.
Mildly adapted from America’s Test Kitchen Banana Bread