May 29, 2010

Banana Bread

This bread almost shouldn't qualify as a breakfast food because it is as sweet and delicious as a dessert, but the bananas make it healthy right? It's the best way to use up those bananas lying on the counter that seem to just get darker by the minute...and the batter, well it's almost like a mousse, so if you happen to try some off of the spatula I won't judge at all, I did it myself as well...

Sour Cream Chocolatey Chip Banana Bread:

1 stick of salted butter, softened to room temp.

1/2 cup sugar

1 egg

2 to 3 large ripened bananas mashed

1 tsp. vanilla

1 cup flour

1 tsp. baking soda

2 Tbl. cocoa powder

1/2 cup of sour cream

1 cup of chocolate chips


Preheat the oven to 350 degrees and grease a 9×5 loaf pan (or, two make two smaller loaves, 2 mini pans) with non-stick baking spray. In a large bowl, cream butter and sugar together until light and fluffy. Stir in, by hand as to not overbeat, the egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Add chocolate chips.

Pour the batter into the loaf pan (or pans!) and bake for 50 minutes to 1 hour, or until a wooden toothpick inserted into the center of the loaf comes out clean. Let cool in the pans for 20 minutes before inverting and cooling on a wire rack!

*Perfect to serve when warm with a large slab of butter and a cup of hot coffee in the morning, or even with a heaping scoop of your favorite vanilla ice cream for dessert!

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