For People Like Me Who Hate Nuts and Love Chocolate
Does anyone else like a delicious homemade baked good for breakfast? When it comes to the mornings, at least for me, it’s always hard to get up and get moving, let alone make a delicious homemade baked breakfast. This recipe is perfect because you can make it days before hand and it’s still just as good as the day it first filled your house with its warm, sweet aroma.
This is not like any banana bread you’ve ever tasted before. It’s not dry, full of nuts or any of the other things that make people hate banana bread. Whenever I bake it, my mom asks for a loaf. Even my son loves when we bake this together, and when it’s time to eat it, he can’t get enough. So believe you me, this recipe will satisfy even the pickiest of eaters in your household.
I often bake this recipe in bulk, in a variety of small to medium-sized loaves. This allows me to fulfill all the requests made by family, friends, neighbors and my husband’s co-workers when they know I’m due to bake it again. So if you’re using a bunch of smaller portioned trays, say cupcake trays, your bake time will obviously be shorter than the one listed in this recipe.
The toothpick test hasn’t failed me yet, though. If I’m unsure of a recipe time due to using smaller (or even larger pans) than typical, I just set a timer for every 5 minutes and check the center with a toothpick. If you’re not as seasoned of a baker as I am, when you stick a toothpick in the center of a baked item like brownies or banana bread, when you pull it out, there should be no batter on the toothpick. On the contrary, if the toothpick withdraws with clumps of batter or crumbles on it, then your homemade baked good could probably use a little extra time to bake to perfection.
If you come from a long line of chocolate enthusiasts, like me, then chocolate chips are a MUST when it comes to baking. But if you prefer any other kind of morsel, feel free to substitute. It will not effect the moist, mouth-watering end result of this delicious treat.
-1 & 2/3 cups of all purpose flour
-1 Tbsp baking powder
-1 Tbsp baking soda
-1/2 Tsp salt
-3 ripe bananas
-1 & 1/2 Tbsp sour cream
-1 Tsp vanilla extract
-8 Tbsp (1 stick) unsalted butter room temperature
-2/3 cup of sugar
-1/3 cup of brown sugar
-1 large egg at room temperature
-2/3 cup of dark chocolate chips (optional)
-Crisco for greasing the pan
-Small amount of extra flour to dust the pan.
Preheat oven to 350° F.
In one bowl, sift together flour, baking powder, baking soda, and salt.
In a second bowl, combine the bananas, sour cream and vanilla, stirring until inseparable.
In a third bowl, mix together butter, sugar and brown sugar with a mixer on medium until light and fluffy. Add the egg and continue to beat until ingredients are combined. Add the banana mixture. Once incorporated, add half of the flour mixture. Mix well, but don’t over-mix. Add second half of flour. Mix well, but don’t over-mix.
Pour into greased or non-stick pan and bake for 35-40 minutes or until done in the center.
Add the chocolate chips to the top when there are roughly 5 minutes left.
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