Author Notes
It’s not just good things that come to those who wait…delicious things come too, especially where your bananas are concerned. Be patient and let them ripen to perfection – their natural sugars will take over, guaranteeing a big taste of sweetness in this moist, chocolaty loaf. This is not just any banana bread, trust us! —bitememore
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Ingredients
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1 cup
sugar
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1/2 cup
butter, softened
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2
large eggs
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1 1/2 cups
ripe bananas (3-4), mashed
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1/2 cup
sour cream
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1 teaspoon
vanilla extract
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2 1/2 cups
flour
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1 teaspoon
baking soda
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1/4 teaspoon
kosher salt
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1 1/2 cups
chopped semi-sweet or milk chocolate
Directions
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1) Preheat oven to 350°F. Coat a 9x5-inch loaf pan with non-stick cooking spray.
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2) Using an electric mixer, cream together sugar and butter on medium speed until well blended, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add mashed bananas, sour cream and vanilla. Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour, baking soda, salt and chocolate chunks just until moistened and the flour has disappeared. Spoon batter into prepared pan.
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3) Bake 70 minutes, until lightly browned on top and cooked through. Cool 10 minutes in the pan before removing to cool on a wire rack.
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