A new “banana bread” recipe, this time with sour cream and, of course, chocolate chips for a gourmet twist!
Prep Time: 10 minutes
Bake Time: 1 h at 350°F (180°C)
Difficulty: easy
Yield: 1 9 x 5-inch loaf
Ingredients
- 2 cups all-purpose flour (4.5 oz or 256 g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature (4 oz or 113 g)
- 1 cup tightly packed brown sugar (7.5 oz or 213 g)
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature (4 oz or 113 g)
- 1 tablespoon pure vanilla extract
- 12 oz very ripe peeled bananas (340 g)
- 1/2 cup + 2 tablespoons chocolate chips (100 g)
Instructions
Preheat the oven to 350°F (180°C). Spray a 9 x 5-inch loaf pan with cooking spray or line with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes.
Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
Add the sour cream and vanilla all at once and beat on low until combined.
Gradually add the dry ingredients and beat until just combined.
Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, add the chocolate chips and beat on low for an additional 30 seconds.
Pour the batter into the prepared pan and use a spatula to smooth the top.
Bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with few crumbs attached. Cool on a wire rack.
Serve warm or at room temperature.
The banana bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
Inspired from: Hummingbird High
