Chocolate Chip Banana Bread
Jun 26, 2011 16:22
General Comments:
As you can see, there’s no picture for this one. Sorry about that. While the end product was delicious, it just didn’t scream “take a picture!”. Next time I make this recipe I’ll try to get a decent shot of it, but for now you’ll have to trust me on words alone.
As with most banana breads, preparation is really straightforward. You can basically whip this up and have it baking in the oven in 10-15 minutes. The end result is probably one of the more moist banana breads I’ve had, owing to the addition of sour cream. I thought the flavor was good and basically exactly what I wanted out of a banana bread. The original recipe called for nuts, but I’m not a huge fan of nuts in banana bread and so I opted for chocolate chips instead, I find this to be a vast improvement.
Baker’s notes:
The loaf fell kind of flat after it sat out to cool. I’m not sure why exactly this was, but I might try tweaking the recipe a bit next time to see if I can find a way to keep the loaf nice and puffed up. My current thought is that it might be an altitude issue.
Recipe:
Ingredients:
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup chocolate chips (you can alway bump this up or down depending on your love for chocolate chips)
2 medium bananas, mashed
Directions:
Credit: Altered version of this recipe.
As you can see, there’s no picture for this one. Sorry about that. While the end product was delicious, it just didn’t scream “take a picture!”. Next time I make this recipe I’ll try to get a decent shot of it, but for now you’ll have to trust me on words alone.
As with most banana breads, preparation is really straightforward. You can basically whip this up and have it baking in the oven in 10-15 minutes. The end result is probably one of the more moist banana breads I’ve had, owing to the addition of sour cream. I thought the flavor was good and basically exactly what I wanted out of a banana bread. The original recipe called for nuts, but I’m not a huge fan of nuts in banana bread and so I opted for chocolate chips instead, I find this to be a vast improvement.
Baker’s notes:
The loaf fell kind of flat after it sat out to cool. I’m not sure why exactly this was, but I might try tweaking the recipe a bit next time to see if I can find a way to keep the loaf nice and puffed up. My current thought is that it might be an altitude issue.
Recipe:
Ingredients:
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup chocolate chips (you can alway bump this up or down depending on your love for chocolate chips)
2 medium bananas, mashed
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, chocolate chips, and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes (though I recommend starting to check it around 50 minutes), or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Credit: Altered version of this recipe.
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