The bananas on the counter are starting to turn brown, so now you have two choices. Peel them, pop them in a container, and freeze them for smoothies or for a banana bread in the future. Or just dive in and make banana bread right now. You don't have to pull out your mixer; this is a batter you stir in a big bowl. Chocolate chips make this loaf more of a cake than a bread, a bit of whole-wheat flour provides an earthy depth, and sour cream gives it an appealing crumb. It will keep several days wrapped in foil, for breakfasts or nibbling when you pass by.
1. Set the oven at 350 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut to fit it, leaving a 1-inch overhang.
3. In a bowl large enough to hold all the ingredients, use a fork or potato masher to mash the bananas until they are almost smooth; small lumps are OK. Use a rubber spatula to blend in the melted butter, brown sugar, eggs, sour cream, and vanilla until well combined.
Sour Cream Chocolate Chip Nut Loaf Recipe
4. Gradually stir in the flour mixture until thoroughly combined, then stir in the walnuts and chocolate chips. Pour the batter into the pan and smooth the top with the back of a spoon. Sprinkle with turbinado or raw cane sugar.
5. Bake the loaf for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Check at the 45-minute mark and cover loosely with foil if the bread is browning too much. To make sure the bread is baked all the way through, check the internal temperature with an instant-read thermometer. Insert into the center of the loaf; it should register between 200 and 205 degrees.
6. Remove the loaf from the oven and set it on a wire rack to cool for 10 minutes. Using the parchment paper as handles, lift the loaf out of the pan, remove the paper, and set the loaf on a rack to cool completely.This Chocolate Chip Banana Bread recipe has been years in the making. I have made plenty of loaves of banana bread but since I started Modern Honey, I have become determined to figure out how to make the best versions of a recipe. Hey we are all trying to be the best version of ourselves so why not have the best version of banana bread? It only makes sense.
Sour Cream Banana Bread
It all started out with a little research. There are two highly opinionated camps — those who believe banana bread should be made with butter and those who believe it should be made with oil. Here’s the deal…we all know everything is better with butter, right? It adds an insane amount of rich buttery flavor that is perfect in baked goods.
Adding oil to baked goods makes them moist which is super important in banana bread. So why not have the best of both worlds? This chocolate chip banana bread recipe calls for both butter and oil. I am pleasing the masses here while making a killer banana bread.
Another key component of making a delectable banana bread is using sour cream. This is going to create a moist texture that melts in your mouth. We don’t want dry, hockey puck banana bread here. Not a chance!
Chocolate Chip Banana Bread!
It is important when making homemade banana bread to use ripe bananas. As bananas ripen, they develop natural sugars to add more depth of flavor and sweetness to the banana bread. Watch for bananas to start developing brown spots on their yellow skin to know they are ready for banana bread.
When I first started making banana bread, I struggled with getting the center completely done without getting the outside too brown. The struggle is real. The solution I found that works like a charm is to cover the banana bread with aluminum foil halfway through the baking time. This ensures the middle gets cooked through without the edges becoming too dark.
This recipe can also be made into chocolate chip banana bread muffins. If you love banana bread in bite-size form, you will love these chocolate chip banana muffins. This recipe will make 12 large muffins or 18 small to medium muffins. I usually come out with 12 muffins. Since they are smaller, you will bake them for less time. Set the timer for 15 minutes and keep checking. The muffins are done when a toothpick comes out clean.
Banana Chocolate Chip Sour Cream Bread
Another tip is to use mini chocolate chips. If you only have regular sized chocolate chips, they will work brilliantly as well. I just like the even distribution of chocolate flavor that mini chocolate chips bring to this chocolate chip banana bread. You can set aside 1/4 cup of mini chocolate chips to sprinkle on the top of the bread. You will have everyone fighting for the tops of the bread after they see that much chocolate! Bring on the chocolate for breakfast.
I used a 8.5 x 4.5 x 2.75 inch loaf pan. This USA pan is my favorite loaf pan because it creates such perfectly baked bread.
If you are looking for more sweet quick bread recipes, check out my Chocolate Zucchini Bread Recipe. You will have no idea there is zucchini in it. It’s amazing!
Cream Cheese Stuffed Banana Bread Coffee Cake
Calories: 459 kcal , Carbohydrates: 68 g , Protein: 5 g , Fat: 18 g , Saturated Fat: 7 g , Cholesterol: 61 mg , Sodium: 365 mg , Potassium: 218 mg , Fiber: 2 g , Sugar: 41 g , Vitamin A: 325 IU , Vitamin C: 3.9 mg , Calcium: 44 mg , Iron: 1.8 mg
I would love to hear what you think about this chocolate chip banana bread recipe! Come find me on instagram at modern_honey.
I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!This Chocolate Chip Banana Bread recipe is ultra moist because I use a secret trick! This banana bread can be made with or without the chocolate chips and is guaranteed to be your new go-to recipe!
Sour Cream And Chocolate Chip Banana Bread
Before you start yawning at yet ANOTHER banana bread recipe, please, please give me a chance to explain. I mean I get it, you’re probably wondering why mine is the best Chocolate Chip Banana Bread? You have your Granny’s recipe that is the best. Or you’ve made my Toasted Coconut Banana Bread and don’t think you need to look any further. But I am not one to leave well enough alone…you know that about me by now. I’ve even claimed to make the BEST Banana Muffins…which, btw are totally THE BEST.
But I will tell you I have officially cracked the banana bread code here. This chocolate chip banana bread that I am sharing with you today is EVERYTHING.
Let me explain why this is the last banana bread recipe you’ll ever need. First off, it’s outrageously moist (sorry). This recipe has butter as well as sour cream, which not only make it unbelievably soft, they also give great flavor, as opposed to a lot of banana bread recipes that are made with oil. Of course I use walnuts in this recipe, that you can omit if you must, but I urge you not to, at least the first time you make this recipe.
Marbled Banana Bread
BUT the real secret to this recipe on supreme moistness and banana flavor is…wait for it…SLICED BANANAS. You add some mashed and some thinly sliced. Is your mind blown yet?
Adding the sliced bananas into the bread leaves little pockets of banana that you wouldn’t normally have when it’s mashed. Not enough that it is mushy, that wouldn’t be good… just the exact perfect thing your banana bread has been missing all along. I’m telling you, this is legit.
Nope! If nuts aren’t your thing, you can absolutely omit them. You can even add in a few extra chocolate chips, or even leave the chocolate chips out! My Banana Bread recipe is a great one to adapt. You can even try adding different flavor combinations of chips and nuts!
Chocolate Chip Banana Bread Recipe (video)
You could easily sub in pecans in place of the walnuts in this recipe. I would recommend using a softer nut, like a walnut or pecan, just to keep the texture of the bread at its bread. If you would like to experiment with say, pistachios or peanuts in this recipe, just make sure to chop them!
Yes! Freezing banana bread is a great way to save any extras you might have, or double the recipe and save a loaf for later. Just thaw the banana bread at room temperature, and slice and serve!
BUT the thing with this chocolate chip banana bread is that it’s out of control delicious when it’s warm…but it is also SO GOOD the next day! The flavors have a chance to blend together and get really soft and friendly.This sour cream chocolate chip banana bread is so fluffy, chocolatey and moist you won't be able to have just one slice.
Banana Chocolate Chip Muffins
I've
0 Komentar