Chocolate Chip Banana Bread
Let me start by saying that I have tried my share of banana breads, and I believe the perfect banana bread is not too wet or too dry, it’s perfectly tender. I personally like to add chocolate chips to it, you can either leave it plain or add your nut of choice. One of our best friends is obsessed with banana bread and this recipe is what he keeps asking for. We go through so many bananas a week at our house that sometimes is hard to wait for the banana to be full of brown spots. So, this is what I do, I’ll buy extra bananas, wait until they are nice and spotted (the darker the banana, the sweeter and moister your bread will be) and put them in the freezer.
I don’t do anything to them, I leave them in the peel and just put them in the freezer (they will get darker). When I’m ready to make banana bread, I take the bananas (and the butter) out and leave on the counter for about 30 minutes. I have discovered that the bananas do not need to be completely thawed out. I usually use a knife to help take the peel off and then I smash it with a fork. It’s convenient and I can always whip up a banana bread. Yumm.
I like to add extra chocolate chips on top before baking it.
Beautiful golden chocolate chip banana bread.
Chocolate Chip Banana Bread
This is the perfectly tender banana bread!
Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 eggs
- 2 very ripe bananas mashed
- 3 Tbs. sour cream
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 cup AP flour *
- 1 cup mini chocolate chips
Instructions
-
Preheat the oven to 325F. Prepare a loaf pan by coating with butter and flour.
-
Use an electric mixer with the paddle attachment and beat the sugar, butter and eggs until creamy and homogeneous.
-
Add the mashed bananas and sour cream and mix to combine. The mixture will look slightly "curdle". Don't worry.
-
Now add the flour, baking powder and baking soda, mix just to combine. DO NOT overmix!
-
Using a spatula, fold in the mini chocolate chips.
-
Put in the prepared loaf pan and bake at 325F for about 60 minutes or until it's golden and no longer wet when inserted a toothpick.
Recipe Notes
* Since I mill my own grains, for this recipe I use a mix of half hard white and half soft white. You can use nuts instead of chocolate chips.
Yummy banana bread filled with mini chocolate chips.
