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
Prep Time: 20 minutes
Cook Time: 45-50 minutes
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
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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