Darn Good Banana Bread:
Moist, flavorful, and full of chocolate, this banana bread is easy to make and hard to stay out of! The perfect treat for breakfast, brunch, or afternoon tea.
Hello! It’s been a while. Let’s see, since my last post there’s been Christmas, a trip to Colorado, and a new year. I don’t know about you, but for me it is so hard to get back in the swing of things after an absence. Especially the first couple of days after returning from a trip. As of writing this I have been home from vacation for 11 days and it has taken all 11 to gather the energy for a blog post!
If you remember this Insta post, I had an extremely scrumptious doughnut recipe all ready to go a few days before Christmas, but everything seemed to be preventing my getting them up. Next Christmas maybe?
I remember the first time I tried this banana bread. It was like, whooaa… this is NYABB (not your average banana bread)! I’ll be honest: it’s more like cake. Not even sorry about it. I mean, is banana bread really healthy anyway? So what’s a little extra sugar and sour cream and… chocolate? Nothing. If you’re going to treat yourself, I believe in doing it right.
This banana bread (cake – can we just call it cake??) is moist, bursting with flavor, and full of life’s necessity, chocolate. It is exactly its name: Darn. Good. Banana. Bread. And – you are going to hate me for this – it is supper easy to make! So… any time those bananas in the fruit bowl just “happen” to be a little overripe, you know exactly what to do.
Warm. Room temperature. Day old. It matters not – this darn good banana bread will be just as darn good any which way you eat it.
If you want to leave the chocolate chips out (no waay!), not a problem – it will still be just as delicious. And, if you want, feel free to add some chopped nuts (walnuts, maybe?) and you will have the nut-lovers dancing for joy.
Before you go – to make banana bread of course – might I just note the addictiveness of this recipe? So yeah, put those leggings on…
- 1 C. (2 sticks butter)
- 1 1/2 C. + 2 tbsp. sugar
- 3 large eggs
- 1 tbsp. Vanilla extract
- 1 1/2 C. mashed ripe bananas
- 4 C. + 2 tbsp. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 C. sour cream (don’t skimp - use full-fat! ;)
- 1 ½ C. semi-sweet chocolate chips (nuts could be substituted)
- Powdered sugar, for garnish
Preheat oven to 350 F. and spray a bundt pan generously with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer can also be used),cream butter and sugar together until combined.
Add eggs one at a time, beating briefly after each addition.
Add mashed bananas and vanilla and beat until combined.
In a separate bowl, whisk together flour, baking soda, and baking powder.
Add dry ingredients and sour cream alternately to the wet ingredients in 3 additions. Beat well until thoroughly combined.
Add chocolate chips and stir briefly to combine.
Pour batter into prepared bundt pan and bake for 1 hour 10 minutes, or until a toothpick comes out with moist crumbs attached.
Allow to cool a bit (about 5 minutes) before inverting on a cooling rack.
Invert cake onto cooling rack and allow to cool slightly before serving. (Note: if you are dusting with powdered sugar, allow cake to come to room temp. before dusting and serving.)
Recipe barely adapted from Pioneer Woman.