Chocolate Chip Banana Bread
I have a dead collection. There….I said it. My collection is displayed in two galleries. One at home, the other in my office freezer.
This collection consists of bananas that have expired and are quite ugly on the outside but OH SO GOOD on the inside for baking. One of my kids favorite treats while growing up was my homemade chocolate chip banana bread. This recipe is amazing and so delish that it barely makes it out of the loaf pan before it’s gobbled up. The inside is moist, dense and chewy while the brown sugar crust is crunchy and sweet.
It can’t be beat and I guarantee you will love it. The first thing you need to do is start a dead banana collection. This isn’t a difficult thing to do because it seems that the life of a banana is short and sweet (please excuse the pun) So let’s get down to business on how to use up your dead bananas.
- ½ cup butter, softened
- ¼ cup vegetable oil
- 1 cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1½ cups mashed ripe bananas (I use 3 medium well-ripened bananas)
- ½ cup sour cream or yogurt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup mini chocolate chips ( you can add pecans or chopped walnuts too)
- ½ teaspoon salt
- additional brown sugar for top of batter
- Directions - Preheat oven to 325FMix together butter, oil, sugars and eggs.
- Add mashed bananas, sour cream and vanilla, stirring together well.
- Mix in flour, baking soda , baking powder, chocolate chips (and nuts if desired) and salt, stirring until it is well blended.
- Pour into 1 greased large loaf pan.
- Sprinkle additional brown sugar generously over top of batter, using your hand to gently pat some of it into the batter.
- Bake at 325 degrees: large loaf pan for about 1 to 1 1/2 hours , smaller loaves for about 45 minutes. ( check with toothpick to see if done)
- Allow bread to cool in pans for about 20 minutes, then run a sharp knife around the edges, tap the pan on the counter several times to release the bread from the bottom of the pan, then invert pan over a wire rack and let the bread fall onto the rack to finish cooling completely (which never happens in my house....the cool completely doesn't exist because it is swooped down upon by the "man" vultures and gone in 60 seconds)