My family has always loved banana bread but I do get flack when I change the recipe even a little. There are purists among us and they think it should have only bananas, nothing more. But I really love chocolate in mine so this recipe is perfect. It makes a nice high loaf with a moist tasty center. Plus the walnuts add a little crunch. So good!
3 very ripe bananas, peeled
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
6 Tbsp (3 oz) butter, at room temperature
3/4 cups sugar
2 large eggs, beaten
1/2 cup sour cream, at room temperature
1 cup chocolate chips (I use milk chocolate)
1 cup coarsely chopped walnuts (toasted if you prefer)
1. Preheat the oven to 350 F. Lightly butter a 9x5" loaf pan. Line the bottom and long sides of the pan with parchment paper.Butter the top of the paper. Dust the pan with flour, tapping out the excess.
2. Using a fork, mash the bananas in a bowl; you should have about 1 cup. In another bowl, sift the flour, baking soda, and salt.
3. In another bowl, using a handheld mixer on high speed, beat together the butter and sugar until light in colour and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas. Reduce the speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth. Fold in the chocolate chips and half the walnuts. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining walnuts on top.
4. Bake until a toothpick inserted in center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for about 5 minutes. Turn out onto the wire rack and remove paper. Invert again, and let cool completely. Cut into slices and serve warm or at room temperature. We like a smudge of butter on ours!
Makes 1 loaf