I’ve literally tried at least a dozen banana bread recipes over the years and I’ve yet to find one I didn’t like. This one is loaded with dark chocolate. The dark chocolate along with the sour cream give it just a little tang, but it is still very sweet.
Be sure to use bananas that are extremely ripe. The skins should be mostly black. Otherwise you run the risk of the bread not being sweet or moist enough. The recipe calls for 6 ounces of dark chocolate and I couldn’t bring myself to buy 2 4-ounce bars since they are kind of pricey. So I used 4 ounces of dark chocolate and added enough semi-sweet chocolate chips to make up for the remaining 2 ounces -and maybe just a wee bit extra
Whether eaten for a snack or breakfast, banana bread is always a treat.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 2/3 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 2 large eggs, room temperature
- 1 1/2 cups mashed overripe bananas (3 to 4)
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
- Preheat oven to 350 degrees and butter and flour a 5-by-9-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, scraping down sides of bowl as necessary.
- Beat in bananas, sour cream, and vanilla.
- With mixer on medium-low, add flour mixture and chocolate. Mix just until combined.
- Pour batter into pan and bake 50 to 60 minutes, until a skewer inserted in the center comes out clean.
- Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Yield: 1 loaf
Recipe Source: Martha Stewart
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