September 20, 2013

Sour Cream Banana Bread with Chocolate Chips

My family got away for a much needed mini vacation recently and it was a perfect send-off to summer.  When we finally arrived home, I came across some very ripe bananas in the fruit bowl.  Because there's nothing better than baking on a chilly evening, my daughter and I decided to spend some of our free time whipping up some yummy banana bread together.  My little sous chef and I have had this both for breakfast and a snack after she gets home from school each day this week - we absolutely love it!  

Note:  If you would like to make muffins, fill the muffin cups 2/3 full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  


  • 2/3 c white sugar 
  • 2/3 c brown sugar 
  • 2 large eggs 
  • 3 very ripe bananas, mashed 
  • 1/2 c sour cream 
  • 1 tsp pure vanilla extract 
  • 2 1/2 c all-purpose flour 
  • 1 tsp baking soda 
  • 1 tsp salt 
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp ground nutmeg 
  • 1 c chocolate chips 


Preheat oven to 350 degrees.  Lightly grease two 8 x 4 inch loaf pans.

In a large bowl, whisk together the white sugar, brown sugar, eggs, banana, sour cream and vanilla.  In a separate large bowl, combine the flour, baking soda, salt, cinnamon and nutmeg.  Gradually stir the flour mixture into the wet mixture until just combine, being careful to not overmix.  Fold in the chocolate chips. 

Pour the batter evenly in the two prepared loaf pans.  Bake in the oven for 1 hour, or until a toothpick inserted in the center comes out clean.  

Remove from the oven and allow the loaves to sit in the pans for 10 minutes.  Remove the banana bread from the pans and allow them to cool for at least two hours before slicing.  


Behind the Scenes
I don't know about your co-workers, but mine give me the fuzzy eyeball unless there's tuna involved.

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