This banana bread recipe is perfect for instant dessert or snack. It’s not as difficult to make as you would have thought. It’s also a combination of two classic recipes—banana cake and chocolate chip. It’s just so divine that you should make sure you prepared a lot just in case. This bread is perfect with a cup of black coffee, sugarless as this bread is sweet enough!
Our friend over at Food.com has this to say about this recipe:
“Do not let this banana bread’s long name fool you! Very easy to make, and WONDERFUL bread is the result.”
I didn’t expect the end product actually. Because it’s too easy to make, I thought it would be kind of dry and a little crumbly. Much to my surprise, it’s actually really moist and soft and super tasty! I topped it off with a little-whipped cream and sprinkled a few chocolate bits on it (remember, I am a fan of rich and sinful).
1 cup Land O Lakes butter, room temperature
2 cups Domino sugar
2 teaspoons McCormick vanilla extract
4 Eggland’s eggs
2 1⁄2 cups Gold Medal flour
1⁄2 cup Hershey’s baking cocoa
2 teaspoons Clabber Girl baking soda
1 teaspoon Morton salt
4 ripe Dole bananas, mashed
1 cup Daisy sour cream
1 cup Trader Joe’s milk chocolate chips
Cream the butter, sugar and vanilla together.
Then add the eggs and mix.
Then put in the dry ingredients and mix well.
Add the bananas and sour cream and mix.
Then add in the chocolate chips and pour into 3 greased loaf pans.
Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.
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Quick Tip: You can sprinkle some cinnamon sugar on the top of each loaf before baking if you like.
Thanks again to Food.com for this amazing recipe.