February 17, 2021

Chocolate Chip Banana Bread

I know 2020 was the year of banana bread and you’re probably tired of seeing it, but I had three very ripe bananas sitting on the counter for the past few days and Scott asked if I was keeping them for a reason. I lied and said I was going to make banana bread. The real reason was I just hadn’t gotten around to using them or freezing them to use later. Two days later, I still hadn’t used them so when he asked if he could finally throw them away, I lied again and said that I was just waiting for them to ripen even more and he bought it. Phew! But I had to make good on my lie, so here we are! Another day, another banana bread recipe… chocolate chip banana bread, to be exact.

Ingredients:

1 stick unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs, at room temperature
2 teaspoons vanilla
3 very ripe bananas, mashed
1/2 cup sour cream or Greek yogurt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup semi-sweet chocolate chips, plus more for topping

Directions:

Preheat oven to 350F and grease a 9×5-inch loaf pan

In a large bowl, stir the melted butter and sugars together until combined.

Whisk in the eggs and vanilla.

Whisk in the mashed bananas and sour cream.

In a separate bowl, whisk all of the dry ingredients together, then stir into the wet ingredients with a wooden spoon until combined.

Fold in the chocolate chips.

Pour the batter into your prepared loaf pan, sprinkle more chocolate chips on top and bake for 55-60 minutes or until a toothpick comes out clean. If the top of the banana bread starts to get too dark, and the center isn’t completely cooked, place a piece of foil over the top and continue baking.

Cool in the pan, then remove and slice. Banana bread tastes better as it sits, so if you can wait a day, it will be worth it. If you’re like me, you’ll be sneaking a taste right from the oven…slathered in butter.