Cupcake loves bananas! Every time we go to the grocery store she demands bananas. Some times we’re quick to eat the bananas. Other times not so much. But who doesn’t mind have a few overripe bananas around? Banana bread is always an option! I ended up with two overripe bananas this week, which was perfect because my favorite banana bread recipe calls for two bananas!
So I set to work on my banana bread. As always I didn’t plan ahead so my butter wasn’t softened, but that’s something 10 seconds in my microwave could easily fix. I hit another speed bump along the way when I reached into the drawer in the refrigerator that holds my nuts only to discover I didn’t have walnuts! Only pecans and almonds. I highly doubt I was “fresh” out of walnuts because I don’t remember the last time I actually used walnuts in a recipe. What is a girl to do?
The good news is in that same drawer was an opened bag of mini chocolate chips!! Problem solved! And who doesn’t prefer chocolate over nuts anyway?
This recipe comes together quickly and it only makes one loaf of banana bread, which is OK with me since there are only 3 of us in this house. One loaf is all we need! I particularly like this recipe because it only calls for 2 bananas, instead of 3 like most other recipes I’ve tried, but I don’t typically end up with 3 bananas so………….. And sorry Betty Crocker, but this recipe yields a moister, or is it more moist, loaf. And that’s important to me. I think it’s the sour cream. I find that baking with sour cream typically gives me moist results.
Is your mouth watering, yet? Well, go ahead and make your own loaf, then!
Banana Chip Bread
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 3/4 cup mashed ripe bananas (about 2 medium)
- 1/2 cup sour cream
- 2 1/4 cup flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2-1 cup chocolate chips (depends on your preference)
- 1. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- 2. Stir in bananas and sour cream. Combine the flour, cinnamon, baking soda and salt. Stir into banana mixture just until moistened. Fold in chocolate chips.
- 3. Transfer to a greased loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Adapted from The Taste of Home Cookbook.