We just love banana breads…I have a “go to” moist banana bread recipe, but this King Arthur Flour’s double chocolate chip banana bread recipe includes sour cream in the list of ingredients…mmm, spells “moist” to me…gotta try this, so I did today. Made some substitutions (hehe, I can’t help it, I’ve been baking a whole lot, I know what works!): margarine for butter, white chocolate chips (all I could find) instead of semi-sweet chocolate chips. Also added 1/4 cup light brown sugar to sweeten bananas more. And I doubled the recipe…because we just love banana breads!
Double Chocolate Chip Banana Bread
(Adapted from King Arthur Flour)
1 cup (2 sticks) margarine, softened
1 cup sugar
1/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon banana extract (optional)
2 cups mashed ripe bananas
1 cup regular sour cream
2 cups all-purposed flour
2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup white chocolate chips
Preheat the oven to 350 F. Pam-spray and line with wax paper two 9 x 5 loaf pans; set aside.
In a large mixing bowl, beat the margarine and sugars, using electric mixer, until light and creamy. Beat in the eggs, one at a time, then stir in the extracts, bananas and sour cream. Add flour, baking soda, salt, and cocoa powder; stir until well-combined. Fold in the chocolate chips.
Pour the batter into the pans and bake for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean.
Remove the breads from the oven, and allow to rest in the pans for 10 minutes. Turn the breads out onto a rack to cool completely.
Rating: Super moist and chocolatey-good!