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Chocolate Chip Banana Bread

May 10, 2011

I admit – I have a hobby of reading cookbooks & cooking magazines.  Like, I literally read them…I bookmark pages, bring them on planes, etc.  And the problem is I don’t really have that many.  But, someday, I am going to start working on that…

Anyway, one of my favorites is Rick Rodgers – beautiful photography & delicious recipes.  I have his newest William Sonoma Breakfast Comforts book and it is delightful.  That is the inspiration for this recipe (of course, I had to make my own tweaks to it), including the wonderful tip of lining the pan with parchment paper (how ingenious!).

I could never get banana bread just right – it always tasted too dense or didn’t cook evenly.  Maybe the sour cream is the secret…whatever the reason, I am searching no more.  I need to buy some mini loaf pans so I can share this with others, but otherwise, I am satisfied & this chocolate chip banana bread recipe is ready to be shared…

Ingredients

2 – 3 medium (very) ripe bananas (about 1 cup mashed)
2 cups all-purpose flour (optional: sub 1/2 cup whole wheat flour)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
6 tbsp butter (at room temp)
3/4 cup sugar
2 eggs
1/2 cup light sour cream (at room temp)
1+ cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts or pecans

Directions

  • Preheat oven to 350 degrees.  Grease & flour 9×5 loaf pan. (OR grease pan, then line pan with parchment paper & then grease & lightly flour top of parchment paper…it makes for super easy removal!)
  • Peel & mash bananas in a small bowl.  In a separate bowl, sift together flour, baking soda, salt & cinnamon.
  • In a third larger bowl, beat butter & sugar on high until light & fluffy, about 3 min.  Gradually add eggs & then mashed bananas until mixed.
  • Reduce speed & slowly add half of the dry ingredients.  Gently stir in the sour cream & then the remaining flour mixture.
  • Set aside 1 – 2 tbsp of nuts.  Fold in chocolate chips & remaining nuts.  Pour batter into prepared pan; sprinkle with remaining nuts.
  • Bake 1 hour or until a toothpick inserted in the center comes out clean.  Cool on wire rack.  Best served warm.
For you chocolate lovers I recommend you use a generous 1 1/2 cups of chocolate chips!
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5 Comments leave one →
  1. August 5, 2013 8:13 am

    We had to change everything about how we live and what
    we eat every day – quickly. The eggnog pancake and
    waffle mix uses powdered egg yolk which is reconstituted by the milk added
    to the batter mix. Applesauce is a great no-fat low-sugar alternative panckae topping.

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