Chocolate Chip Banana Bread

Happy Monday! We had such a nice weekend! How was yours? I took the kids to the park, switched their summer clothes out for pants and sweatshirts, filled a bin for our garage sale next summer, cleaned the patio doors (that I could hardly see out of) and made some of this delicious Chocolate Chip Banana Bread. For those of you who are regular readers of my blog, I'm not a huge fan of fruit. I basically eat it because I have to. 🙂 I trick myself into eating it by "hiding" it in recipes like this one.

So, although I'm a die hard veggie girl, this bread was sure something else. Sweet, moist, full of little bursts of chocolate. . .who knew I had thrown some bananas in there! Okay, okay, you could still taste the banana, but it was subtle. I used two bananas in my bread. I suppose if you really like banana, you could use three. Whatever makes your skirt fly up as I heard one of my blogging friends say. Just go and make this. You won't be sorry.

I apologize for only one photo. It sure isn't like me, I know. The truth of the matter is I had two little children whining for the bread as soon as I pulled it out of the oven. They just weren't about to sit and wait for a photo shoot to take place. So, in other words, life happened. I cut the bread, took a couple pictures and it was gone. Devoured. If you make it, you'll know why. Here's the recipe!

Chocolate Chip Banana Bread

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Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Servings: 10 slices

Calories: 3439kcal

Author: Sara

adjust servings: 10 slices

Ingredients

• ▢ ½ cup unsalted butter (softened)
• ▢ 2 large eggs
• ▢ 1 ¼ cups white granulated sugar
• ▢ 2 cups all-purpose flour
• ▢ 2 medium ripe bananas (mashed)
• ▢ ¼ cup sour cream
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ⅓ cup mini chocolate chips
• ▢ ¾ teaspoon baking soda

Instructions

• Preheat oven to 350 degrees.
• Grease a 9x5 inch loaf pan with nonstick cooking spray.
• In a bowl, use a hand mixer to beat the sugar and butter until crumbly.
• Add the eggs, the bananas, vanilla and sour cream.
• In another bowl, mix the flour, baking soda ,baking powder and salt.
• Stir the dry mixture into the creamed mixture.
• Fold in the chocolate chips and transfer to the loaf pan.
• Bake 55-60 minutes or until baked through.
• Cool 10-15 minutes before removing to a wire rack to cool.

Notes

• Use Ripe Bananas: Ensure that your bananas are ripe, as they will provide the best flavor and sweetness to your banana bread. Ripe bananas are softer and have a more intense flavor, which enhances the overall taste of the bread. Overripe bananas with brown spots are ideal for banana bread.
• Don't Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense and tough banana bread. It's okay if there are a few lumps in the batter. Use a spatula to gently fold in the dry ingredients until no streaks of flour remain.
• Check for Doneness: To ensure your banana bread is baked perfectly, insert a toothpick into the center of the loaf about 55-60 minutes into baking. If it comes out clean or with a few moist crumbs, the bread is done. If there is wet batter clinging to the toothpick, continue baking for a few more minutes before testing again. Avoid overbaking to prevent dryness.

Nutrition

Calories: 3439kcal | Carbohydrates: 539g | Protein: 45g | Fat: 130g | Saturated Fat: 76g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 614mg | Sodium: 2613mg | Potassium: 1339mg | Fiber: 15g | Sugar: 319g | Vitamin A: 3955IU | Vitamin C: 21mg | Calcium: 492mg | Iron: 15mg

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