I hate wasting food. I feel so guilty knowing that I could've avoided the brown mush I've had to clean several times on my fridge top if only my memory was sharper.
Now I've had some seriously good, and seriously HORRIBLE B bread in my day. Really sticky and unpleasant, or just plain undercooked and mushy; I've never been completely satisfied with what I've tried.
I'm happy to say though, that this recipe I've tweaked and modified, is plenty pleasing, and a great breakfast for the work week. I threw in some chocolate chips too, (because it wouldn't be my blog if there wasn't something involving chocolate in every recipe, right?)
Thankfully I've grown out of those bad habits and have embraced them enough to start keeping a bundle in my apartment...and unfortunately forgetting about them...
Until next time friends!
Chocolate Chip Banana Bread
Serves 6 people
1/2 cup melted butter
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup chocolate chips (can substitute nuts of your choice, or more sliced bananas)
Preheat oven to 350 degrees
Prep loaf pan (measuring 4.5/8.5 inches) by dusting with flour
1. In stand mixer, or with hand held mixer, combine sugar and melted butter. Add both eggs and mix well.
2. In separate bowl, sift together, flour, baking soda, and salt. Then slowly add to the bowl with the wet ingredients with your mixer on a low to medium speed.
3. Put bananas in a bowl and using a fork, gently mash them.
4. Add sour cream and mushed bananas to mixer and combine well. Then add chocolate chips.
5. Pour into your loaf pan so the batter is about a centimeter from the top, and bake for 45 minutes to an hour, depending on your ovens heat.
6. Let cool for 20 minutes, or serve warm to taste the melted chocolate chips!