Chocolate Chip Banana Bread

Since we seem to be averaging a post about once a month these days, I thought I'd catch everyone up on where we're at. Is everyone out there sitting very comfortably? Then I'll begin.

J. endured final finals at the end of April and into May and after a couple of weeks of true free time, she graduated law school on May 20. We were all there and were very proud. Now the grind continues, at least until the last week of July when she sits for the Virginia bar. Um, just looking at the tomes of books and manuals she's been issued for the bar review class, I AM VERY AFRAID.

So, in an effort to lift her spirits, I set about making a requested Chocolate Chip Banana Bread. "It's one with both buttermilk and sour cream in it. On AllRecipes. It's got a lot of great reviews." With such a recommendation, how could I refuse. But finding this well-reviewed recipe on AllRecipes proved a little more difficult. You'll see what I mean if you search AllRecipes for the following string: chocolate banana buttermilk sour cream and look for something which has been reviewed A LOT.

Anyways, as usual I got all of my ingredients together. Assemble the following:

1/2 c. butter
2 eggs
1/3 c. sour cream
1/3 c. buttermilk
(All of the above should be at room temperature. The ingredients mix together if they're at the same temperature.)
1 1/2 c. sugar
1 tbsp. vanilla (we always use our own)
2 1/2 c. cake flour
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 1/2 c. semisweet chocolate chips (I used mini-morsels in this recipe, since it's all I had)

AND THE STAR OF THE SHOW...

3 large very ripe bananas, mashed

A 10-inch tube pan is recommended for this bread/cake, but next time I make it, I'm going to use a regular bundt: the recipe doesn't yield enough batter for a tube pan. Lightly grease the pan and preheat oven to 350 degrees.

Combine the flour, salt, baking soda and baking powder in a bowl and set aside.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time.

OOO! HOW LIGHT AND FLUFFY!

Add the vanilla, sour cream, buttermilk and mashed bananas, incorporating well after each new ingredient. Add the flour mixture to the banana mixture. Finally fold in the chocolate chips:

Spoon the batter into the prepared pan and bake for 35 - 45 minutes.

ET VOILA!

I didn't actually try it, I'll be honest... but the smell of banana was truly intoxicating. It proved to be a big hit with J. and with my work colleagues. There are a lot of very boring banana bread recipes out there. I would recommend giving this one a try. Now it's time to write a review on AllRecipes to make sure it does become a "well-reviewed" recipe.

Comments

[Barbara (Biscuit Girl)]

Thank you! My husband thinks I am the weirdest person because I like to put chocolate chips in my banana bread. Now I can prove to him I'm not the only one.

[E.]

C'mon, has he never heard of Chunky Monkey? Banana and chocolate is a match made in heaven. :)

[Katie]

I put chocolate chips in banana bread too. I love it that way (though some people do sneer that it's too "cakey" that way ... too much like real dessert, lol.)