Author Topic: Nat's Moist Chocolate Chip Banana Bread  (Read 1670 times)


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Nat's Moist Chocolate Chip Banana Bread
« on: February 09, 2013, 01:03:59 PM »
Too many Bananas?  Been there-gave some to neighbors, brought some to work...You can freeze bananas;whole right in the skin. The bananas wont be good for eating out of hand, but the mushy banana  can be used to make superb banana bread.

1/4 pound unsalted butter, softened ( use a good brand-like Pulagra-the regular butter sticks have a higher water content)
1 cup white sugar
2 large eggs
1 1/2 cups All-Purpose white flour
1 tsp baking soda
1 tsp salt
1 cup mashed VERY ripe bananas ( or one cup frozen mushy)
1/2 cup sour cream
pinch cinnamon
1 tsp vanilla
1/4-1/2 cup chocolate chips

1.) Preheat oven to 350F ( 325F if you are using a glass loaf pan)

2.)Spray liberally : a  loaf pan OR butter a bundt pan OR butter a fluted pan- with Baker's Joy - this is hands down the best product to prevent sticking

3.)With a Kitchenaid ( or other electric mixer) cream the butter and sugar until fluffy.

4.) Adds eggs, one at a time, beating well until light.

5.) In another bowl, sift together flour, baking powder, baking soda and salt. Then add the dry ingredients slowly to the wet ingredients, mixing as you go.

6.) Add the bananas, sour cream, vanilla, and cinnamon. Mix well.

7.) Fold in, lightly, the chocolate chips.

8.) A bit tricky here- bake anywhere from 30 minutes to 55 minutes, depending upon what pan you use. Test with a toothpick and remove from the oven when the toothpick comes out almost clean.

9.Place pan onto a rack-Allow to sit for 5 minutes in the pan then invert, carefully, onto  the rack and let fully cool.
« Last Edit: February 20, 2013, 10:27:48 PM by natsgarden123 »


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