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October 1, 2012 • Posted by Katie Marber
Many college students tend to throw away produce that rots before it’s eaten. While this surely happens in many households, someone on a budget, in particular, hates wasting precious fruits and vegetables. When you notice bananas turning brown, instead of giving them the heave-ho, you can either freeze them or whip up an easy and delicious batch of Chocolate Chip Banana Bread! This warm baked treat epitomizes autumn comfort food that the whole house would love to indulge in.
This recipe calls for one cup of very ripe mashed bananas. Depending on your household’s differing predilections towards this sometimes debatable fruit, you can choose to add more for a stronger, distinguishable banana flavor. The addition of sour cream contributes to the banana bread’s sensational moisture that is simply melt-in-your-mouth delicious.
A trick that I’ve learned after many banana bread experiments is to cook it for less time than normal recipes call for, because once removed from the oven, it continues to cook and firm up. Another important piece of advice is to eat it warm, either straight from the oven or reheated in the oven or microwave. While yummy at room temperature, this treat is elevated into the category of divine when slightly hot.
For a more breakfast-appropriate pastry, cut back on the amount of chocolate chips; however, I always say the more chocolate, the better, especially if you intend on serving this as an afternoon snack or dessert. Kids, teens and adults alike will beg you to make another batch once this one disappears. Although it’s considered to be “bread,” it’s truly a phenomenal dessert that nobody will be able to resist!
Choco-Chip Banana Bread
Unsalted butter for pan
1 stick salted butter, room temperature
1 cup granulated sugar
2 large eggs
1 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher or sea salt
1 cup ripened mashed bananas
½ cup sour cream
½ - ¾ cup mini semi-sweet chocolate morsels
Preheat oven to 350 degrees. Butter a 8x5x3-inch loaf pan. In a large bowl, cream butter and sugar until fluffy, then beat in eggs. In a medium bowl, whisk flour, baking soda, and salt, then add to the butter and sugar mixture until just combined. Mix in mashed bananas, sour cream and vanilla until combined. Stir in chocolate morsels and pour into loaf pan. Bake for about an hour, or until cake tester comes out clean. Allow ten minutes for cooling and enjoy!