Friday, August 10, 2012

Chocolate Chip Banana Bread

Bananas are one of those things in life that get better with time.

Like wine, cheese and all things "'80s" 

This is, by far, the best banana bread I've ever had and couldn't be easier to make.

This is also the first recipe I ever asked anyone for.

While I've never frozen it (it doesn't last long after it's out of the oven!) I hear it freezes well 
(you probably have more will power than I do!)

Chocolate Chip Banana Bread
(from Julie)

1 ¼ cups sugar
¼ cup butter, softened
2 eggs
1 tsp baking soda
4 tbsp. sour cream (not low fat or fat free)
1 ¼ cups flour
1 cup mashed ripe or overripe bananas (about 2-3 medium-large bananas)
1 tsp vanilla
1 tsp salt
½ bag of mini chocolate chips
Preheat oven to 350 degrees.  Cream sugar and butter.  Add eggs.  In separate bowl, mix baking soda and sour cream.  To sugar, butter, and egg mixture, add flour, bananas, vanilla, and salt.  Fold in baking soda and sour cream mixture.  Fold in ½ bag of mini chocolate chips.  Pour into greased loaf pan.  Bake at 350 degrees for 1 hour or until cake tester comes out clean.


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