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!
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).
2 cups Domino sugar
1 cup Land O Lakes butter, room temperature
2 teaspoons McCormick vanilla extract
4 Eggland’s eggs
2 1⁄2 cups Gold Medal flour
2 teaspoons Clabber Girl baking soda
1⁄2 cup Hershey’s baking cocoa
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. Add eggs, one at a time, and mix to combine. Add the dry ingredients and mix well.
Add the bananas along with the sour cream, and mix.
Add in the chocolate chips. Pour the batter into 3 greased loaf pans.
Bake at 350F for 55-60 minutes, 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.