Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is based on an excellent basic recipe from Martha Stewart. Warm, slightly oozy chocolate chips add a touch of chocolatey sweetness, while walnut pieces contribute earthiness and crunch. Sour cream brings richness to the batter and helps keep the bread exceptionally moist.
It is also a very versatile recipe. The bread is equally delicious made without the chocolate chips, the walnuts, or both.
Another advantage: this banana bread freezes beautifully. To restore that fresh-from-the-oven quality, place a slice on a plate and microwave for about 15 seconds, just until the chocolate chips soften.
Like all banana breads, this is a wonderful use for your over-ripe bananas.
Chocolate Chip Banana Bread
| Yield: 1 9″ loaf | Serves: 8 | Difficulty: Easy |
1 ½ cups (7 oz / 198 g) all purpose flour
1 tsp baking soda
½ tsp sea salt
1 stick (4 oz / 113 g) unsalted butter, room temperature
1 cup (7 oz / 198 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas
½ cup (4.4 oz / 125 g) sour cream
½ cup chopped walnuts, optional
¾ cup (4.25 oz / 120 g) semi-sweet chocolate chips
¼ cup (1.6 oz / 45 g) semi-sweet chocolate chips (for the top)
Special tools and equipment needed:
- 9″ by 5″ by 3″ loaf pan
- Parchment paper to line the bottom of the loaf pan
Pre-recipe preparations:
- Bring butter and eggs to room temperature
- Butter the bottom of the loaf pan. Line with a piece of parchment paper and butter it as well as the sides. Set aside in the refrigerator.
- Preheat oven to 350°F
Directions:
- Whisk together the flour, baking soda and salt in a medium bowl. Set aside,
- In stand mixer, using the paddle, or a hand mixer, beat the room temperature butter together until light and fluffy, about five minutes.
- Whisk the eggs and vanilla together in a 1-cup Pyrex mixing cup, or a small bowl. With the machine running on medium speed, add the eggs slowly. Scrape down the sides and bottom of the bowl and beat until eggs are thoroughly combined.
- Add the dry ingredients and mix until almost combined. It is okay if some of the flour isn’t absorbed yet.
- Add the mashed bananas and sour cream. Beat until just combined.
- Add walnut pieces and the larger amount of the chocolate chips. Mix briefly. Remove the bowl from the machine and scrape the side and bottom of the bowl with a plastic spatula. Finish mixing by hand.
- Pour the batter into the loaf pan. Knock on the counter and smooth the top with a small spatula. Sprinkle the remaining chocolate chips over the top of the batter.
- Bake until the cake feels firm, and a tester comes out clean of cake batter, about 1 hour to 1 hour 5 minutes. Note – when done, there will still be melted chocolate from the chips on the cake tester or long paring knife.
- Remove from the oven and let cool on a rack for 12 minutes. Remove the Banana Bread from the pan by tilting the pan sideways and then resting it top side up. Let cool to at least warm room temperature,
- The bread may be wrapped in plastic film and stored at room temperature for three days. Or, wrapped well and frozen.
