Recipe: Banana Chocolate Loaf (using sour cream and dark chocolate chips)

BANANA CHOCOLATE LOAF
"I have yet to meet someone who doesn't like banana bread. If you are out there, call me, because we need to talk. This recipe makes enough for two large loaves - one for you and one for me."



3 1⁄2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, room temperature
1 3⁄4 cups granulated sugar
4 large eggs
3 large bananas, mashed
1 cup sour cream
1 tablespoon pure vanilla
1 1⁄4 cups dark chocolate chips

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) loaf pans.

Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, and beat well after each addition. Scrape down the sides of the bowl again. Add the mashed bananas, sour cream and vanilla and mix to combine.

Turn the mixer to low and slowly add the dry ingredients and mix until just combined. Add the chocolate chips and mix to distribute evenly. Pour the batter evenly between the two prepared pans. Use a saptula to spread the batter smoothly across the pans.

Bake in the preheated oven for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean. Remove from the oven and allow the loaves to cool slightly, then transfer to a wire rack to cool completely.

Use a serrated knife to slice the loaves, then serve.

Makes 2 loaves, about 8 to 10 slices per loaf
Used by permission to Recipelink.com from Random House
Adapted from source: Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery by Rosie Daykin, photographs by Janise Nicolay