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I went camping with a large group a couple of weeks ago. At the end of the weekend, as we’re packing up, a friend of mine comes across some nasty looking rotten bananas that apparently had gotten shoved to the bottom of a produce container. She turns to me and says, “Paula, take these home and make banana bread.” (Just what I want to do after a weekend of camping, right?) But, of course, I did. I took them home, put them in the fridge to keep them from disintegrating even further, and scoured the web for the best banana bread recipe around. I thought this one was pretty good, so I made a tweak or two and bam! The best banana bread that I have ever tasted was born. Thanks, Emeril. I knew I could count on you.
chocolate chunk banana bread
8 tablespoons butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped semi-sweet or bittersweet chocolate
Directions
Preheat the oven to 350 degrees F.
Lightly grease a 9 by 5 by 3-inch loaf pan.
Puree the bananas, sour cream, eggs and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Using a spatula, fold in the chocolate.
Pour into the loaf pan.
Bake until lightly browned and bread bounces back to the touch, about 60 to 70 minutes. Remove from the oven and cool for 10 minutes.
Turn the bread out onto wire rack to cool completely.
Serve plain, with butter, or with cream cheese. Personally, I loved it plain. Certain pieces will have the classic banana bread taste and others will delight you with chunks of chocolate. It’s like breakfast and dessert rolled into one!
3 responses so far ↓
1 Amy Kate // Oct 19, 2009 at 8:35 am
This was so delicious! Id love to try it without the chocolate but add walnuts – ever consider that? Mmmmm. Sour cream seems like the secret ingredient!
2 paulawong // Oct 19, 2009 at 11:01 am
the original recipe is for walnuts, but I personally think mixing nuts in my breads is almost sacrilegious. :)
3 Dave Madsen // Oct 19, 2009 at 6:06 pm
Does EVERY recipe you make contain chocolate or is this part of your usual “tweaking”?
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