Chocolate chip banana bread

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Softened butter, for greasing the pans
3¼ cups sugar, divided
3 teaspoons ground cinnamon, divided
4½ cups all-purpose flour
1 tablespoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
3 large eggs
6 very ripe bananas, mashed
1 (16-ounce) container regular or low-fat sour cream (do not use non-fat)
2 teaspoons pure vanilla extract
1 cup chocolate chips

Preheat oven to 300 degrees. Generously butter four 7×3″ mini loaf pans.

In a small bowl, stir together ¼ cup of the sugar and 1 teaspoon of the cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a medium bowl, whisk or sift together the flour, baking soda, and salt and set aside.

In a large bowl, cream butter and the remaining three cups sugar with an electric mixer. Mix in eggs, one at time, then the mashed bananas, sour cream, vanilla and remaining two teaspoons cinnamon. Mix in salt, baking soda and flour just until combined. Stir in chocolate chips.

Divide evenly into prepared pans. Bake for one hour, or until a toothpick inserted in center comes out clean. Remove from oven and place on cooling rack until completely cooled, then remove from pans and package as desired.

Makes four loaves.

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