We've done a couple versions of banana bread here on Half Assed Kitchen, most slightly adapting others' recipes. We liked 'em. But we didn't love them like we knew we should. Until the sour cream chocolate chip banana bread. This, folks, is the moistest, yummiest banana bread-that-almost-tastes-like-cake ever.
Rating: 3/4 assed
Here's what you need and how you do it (makes two loaves)
2 cups sugar
1 cup butter or margarine
4 ripe bananas (the more ripe the better)
1/2 cup sour cream or sour cream substitute
2 teaspoons vanilla
2 cups flour
1 cup whole wheat flour
1 teaspoon salt
2 Tablespoons baking soda
2-3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Lightly spray two loaf pans with canola oil.
Cream together sugar and eggs using beaters or stand mixer. Add eggs, sour cream, vanilla, and bananas and mix until well combined.
Add dry ingredients (flours, salt, and baking soda). Mix thoroughly. Fold in chocolate chips.
Pour into pans.
Bake for 1 hour (or so, start checking at 50 minutes for doneness by inserting toothpick into center of banana bread loaves).
For a printable version of this recipe, click here.