Friday, June 13, 2014

Chocolate chip banana bread

So we had these bananas that took forever to ripen, more than two weeks, which is forever in banana-land.  Then, being bananas, they went to brown really fast which means a few got past the enjoyably edible stage before they were eaten.  So that left me with 2 bananas that had been sitting on the counter for over 3 weeks. Have you ever had bananas on the counter for that long?  I definitely haven't.

Good thing I recently saw a recipe on Pinterest on chocolate chip banana bread and it became my new favorite as soon as we tried it.  Very moist, very chocolatey, and we can pretend it's healthy since there are bananas in it.  I almost want my bananas to go brown now so I can make this again.  And I did a week later. 

Chocolate Chip Banana Bread
yield: 2 loaves

1 cup sugar
1/2 cup oil
2 eggs
2 ripe bananas (approx. 1 cup)
1/2 cup sour cream
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 12 oz bag of chocolate chips

1) Preheat oven to 350°.  Lightly grease or spray oil 2 loaf pans.
2) Beat the sugar & oil in a stand mixer on medium.  Add the eggs one at a time, making sure the first is combined before adding the second.
3) With the mixer still running add the bananas.  I put them straight out of the peel, no cutting.
4) Once the bananas are incorporated add the sour cream and vanilla.  Mix completely
5) Turn the mixer to low and add the flour, baking soda, and salt.  Mix just until combined.
6) Turn off the mixer and stir in the chocolate chips by hand.
7) Divide the batter between the two loaf pans and bake for 45-60 minutes.  My loaf pans are slightly different dimensions so one takes about 50 minutes and the other about 53 minutes.  They are done when a knife inserted into the middle comes out clean. 

Try not to devour a loaf in 24 hours.  We totally didn't do that; it took us about 48 hours.  It's a good thing Matt had a surprise carry-in at work (his work has more celebrations than a kindergarden class) so we didn't eat both.


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