Banana bread is one of those things that people tend to get really serious about. Everyone claims that they, their mom, or someone they know makes the best banana bread.
There’s the nut lovers, chocolate fanatics, or straight-up banana enthusiasts. There’s vegan banana bread, gluten-free banana bread, fat free and non-dairy banana bread. Everywhere you look, it seems like everyone is competing for the title of Top Loaf.
Luckily, I am here to selflessly guide you in the right direction. Without prejudice or bias, I will set the record straight and help one and all find the perfect, most delicious, go bananas for it banana bread.
Forget everything you think you know about banana bread. Forget the dry loaves, bland loaves, and boring loaves of the past. Clear your mind and your stomach, and prepare to go bananas.
Without further a due… I present to you the worlds best banana bread.
It all starts with the bananas. You know those sad looking brown, boarding on rotten bananas that no one wants to eat? Hoard them. Where others see overripe, see opportunity. The closer to rotten the better. Trust me.
Next up to bat is sour cream. By dissolving the baking soda and baking powder in the sour cream before adding it to the batter you get all the benefits without any of the unnecessary density. The slightly tangy flavor of the sour cream works wonderfully with the sweetness of the bananas and leaves a richness in the back of your mouth that cannot be beat.
Last, but certainly not least, is the chocolate. Just looking at the finished pan you wouldn’t suspect it, but this loaf is FILLED with it in the best way possible. I use mini chocolate chips, which are super fun because they are super cute, and because they allow you to get that much more chocolate in every bite. It’s like getting two or even three chips for the price of one! There’s a reason it’s called Chocolate Chip Banana Bread and not Banana Chocolate Chip Bread… if you catch my drift.
Stand up to all the imposters, phonies, and wannabes out there. The next time life gives you bananas, make banana bread… This banana to be exact.
Phew. It feels good to get that off my chest.
Chocolate Chip Banana Bread
Makes 4 mini or 2 regular size loaves
½ c. butter
1 2/3 c. sugar
1 ½ t. Baking powder
½ t. Baking soda
4 T. sour cream
1 c. bananas, mashed
2 c. cake flour, sifted (cake flour comes in a box, not regular flour)
¼ t. Salt
1 t. Vanilla
2 c. mini chocolate chips
Preheat the oven to 350 degrees. Grease and flour your loaf pans.
With a mixer, cream the butter and sugar. Add salt and eggs one at a time.
Dissolve baking soda and baking powder in sour cream, and gently stir it together. The sour cream should puff up and get airy. Add it to the sugar and butter, paying attention not to over mix it. [remember the beauty of the airy sour cream!]
Add the mashed bananas, mix, and gradually add the flour. Stir in the vanilla and chocolate chips.
Pour into your prepared loaf pans and bake 40-45 minutes for mini pans, or about 90 minutes for larger pans.