I should call this recipe Sarah’s Disappearing Banana Bread!
My youngest daughter can’t not get enough of banana bread. It is one of her favorite treats to eat … and to make with her momma!
Sarah has the unfortunate curse of being allergic to nuts, and unfortunately most versions of this quick bread are made with walnuts. She had a wonderful nut-less banana bread last summer we found at the Malibu Farmers Market. Since then, we have been on a quest to re-create a similar version.
Many of the recipes we tried were delicious … but none had the moistness of the one we had enjoyed last summer. Then one day a friend told me to try adding sour cream to the mix. It was a brilliant suggestion! The sour cream gave the bread that delicious moistness we were lacking with other recipes we tried.
The chocolate chips were Sarah’s idea … my little sous-chef always knows how to make a sweet over the top!
Enjoy! (But be forewarned … it will disappear very quickly!)
Chocolate Chip Banana Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs, at room temperature
1 cup mashed ripe bananas
1/4 cup sour cream
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Spray a 9 x 5 -inch loaf pan with nonstick baking spray.
In a medium mixing bowl, combine the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the bananas, sour cream, vanilla extract, and cinnamon and stir to blend. Stir in the chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about for 60 to 70 minutes.
Remove the bread from the oven and cool in the pan on a wire rack just until cool enough to handle, about 10 minutes. Remove the bread from the pan and place onto a wire rack to cool.
Cooking Tip: It happens to all of us. Some days bananas ripen faster than we can eat them. If I have bananas that are overly ripe, I throw them in a Ziploc bag in the freezer. That way, I always have ripe bananas on hand to make this bread and I am not wasting food.
Variation: If you are not allergic to nuts like Sarah, add a 1/2 cup of chopped walnuts to the batter for what I’d call a “Chunky Monkey” version!