Flour's Banana Bread with Chocolate Chips

We eat a lot of bananas and typically run out before the week's end.  Even when I try to buy extra to have for baking purposes we normally end up eating them all.  This week however we ended up with a few spares.  I am a big fan of banana bread and due to the banana issue banana bread because a few and far between treat. 

When I asked Mr. J on Sunday if he wanted some banana bread he enthusiastically said yes.  Miss O cooperated by taking a long nap allowing me to jump into the kitchen and bake some up.

I have posted several different banana bread recipes in the past.  There is the classic, with blueberries, with cinnamon, with chocolate chips, made with butter, made with oil.  I could go on and on. This one is a variation on the famous Flour's bakery recipe.  We didn't have a ton of butter on hand so I opted for this oil based recipe.  I left out the walnuts and added chocolate chips. 

This makes one dense banana bread loaf.  It is pretty darn tasty without the chocolate chips but that addition made this loaf a truly special treat.  We managed to do quite a bit of damage in the first 24 hours.  Miss O was in heaven when I gave her 1/2 slice for dessert the first night.  She was quickly frustrated that she ate those pieces so fast and didn't get more. 

Flour's Banana Bread with Chocolate Chips

by Emily Morris

Prep Time: 20 minutes

Cook Time: 45-50 minutes

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Ingredients (1 loaf)

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil
• 3 bananas, very ripe, mashed
• 2 sour cream
• 1 teaspoon vanilla extract
• 2/3 cup mini chocolate chips

Instructions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt.

In a stand mixer beat sugar and eggs until light and fluffy, about 5 minutes on medium high. Turn to low and drizzle in oil slowly.

Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and chocolate chips.

Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. Let cool on rack for about 5 minutes before removing from pan. Cool completely before slicing.

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