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Chocolate Chip Banana Bread<<
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| 125 mL | 1/2 cup | butter |
| 375 mL | 1 1/2 cups | sugar |
| 2 | 2 | eggs |
| 15 mL | 1 tablespoon | vanilla extract |
| 4 | 4 | large over-ripe bananas, mushed |
| 75 mL | 1/3 cup | sour cream |
| 75 mL | 1/3 cup | buttermilk |
| 625 mL | 2 1/2 cups | cake flour, unsifted |
| 5 mL | 1 teaspoon | salt |
| 3 mL | 1/2 teaspoon | cinnamon |
| 3 mL | 1/2 teaspoon | nutmeg |
| 3 mL | 1/2 teaspoon | baking soda |
| 1 mL | 1/4 teaspoon | baking powder |
| 375 mL | 1 1/2 cups | semi-sweet chocolate chunks |
Directions:
- Preheat oven to 175ºC (350ºF)
- Spray a 10" tube pan with cooking spray
- Cream together butter and sugar until fluffy
- Beat eggs into the mixture. Next, mix in the vanilla, then mushy bananas, sour cream, and buttermilk.
- In a seperate bowl, combine dry ingridients excluding the chocolate chunks. When the batter is smooth, fold in the chocolate chunks.
- Pour into the pan and bake for 35-45 minutes or until golden brown and the top springs back when touched.
- Let cool for at least 15 minutes before removing from the pan. Cool completely before slicing.
Serving Notes:
- Before placing in the oven to bake, place a row of sliced bananas on top of the batter.
Substitution Notes:
- Substitute 1/2 cup of chocolate chips with chopped walnuts. Or make plain banana bread by voiding the chocolate chunks.
Source:
- It was an old recipe from years ago that has been doctored over the decades.