Sour Cream Chocolate Chocolate Chip Banana Bread

Admittedly, this recipe is similar to some previous postings: Anne’s Banana Chocolate Chip Bread and Julie’s Banana Sour Cream Muffins. But since this recipe has sour cream and chocolate, I guess you could say it’s a great combination of the two! If you’d like to lessen the fat by replacing the sour cream with yogurt, you may be interested in viewing this article beforehand.

non-stick cooking spray
1 stick of salted butter, softened to room temp.
1/2 C sugar
1 egg
2 large or 2.5 small ripened bananas, mashed
1/2 C sour cream
1 t vanilla
1 t baking soda
2 T cocoa powder
1 C flour
1 C mini (or regular) chocolate chips
1/2 C chopped walnuts (opt.)
1. {Mash your bananas if you haven’t already.} Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan–or 2 mini pans–with non-stick cooking spray (I recommend the type with flour in it).
2. In a large bowl, cream together butter and sugar. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
3. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a KitchenAid mixer).
4. Add chocolate chips and nuts.
5. Pour batter into loaf pan(s) and bake 50 min.-1 hour. (This loaf took around an hour and 10 minutes.)
6. Insert tooth pick in center of loaf; the bread is done when the tooth pick comes out clean. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
7. Remove bread to a cooling rack. Enjoy!
Source: I found this on Pinterest, originally posted by Alice to

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