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Chocolate Chip Banana Bread

June 22, 2010

Banana bread is great for two reasons. One, it’s edible, obviously. I love most things that are edible. Also, it takes things that you can’t eat and makes it edible, i.e. black bananas. Sometimes I just don’t eat my healthy, beautifully yellow bananas just so I can wait until they are over-ripened and I can combine them with butter and flour and other awesomely unhealthy things.

Banana Bread. Photo copyright Katie Currid

Banana bread is super easy to make, not to mention super customizable. If you like walnuts, throw some damn walnuts in there. Me? I love chocolate chips. I almost always put chocolate chips in mine. If you don’t make many baked goods, it’s hard to mess up banana bread — start with this if you’re kitchen challenged.


1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 tablespoon vanilla extract

3 large very ripe bananas, mashed (as black as you can get them)

1/3 cup sour cream

1/3 cup buttermilk (remember, you can make this with milk and lime juice)

2 1/2 cups cake flour

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 1/2 cups semi-sweet chocolate chips


1. Preheat oven to 350. Spray 8 x 4 inch loaf pan with cooking spray (I also save a super small loaf pan for myself so no one else can eat it).

2. Cream together butter and sugar until light and fluffy. Beat eggs in one at a time, then add vanilla. Add bananas, sour cream and buttermilk.  Combine dry ingredients (flour, salt, baking powder and baking soda) and stir in slowly and gradually until well-mixed. Fold in chocolate chips and pour into cake pan.

3. Bake 40-45 minutes until top of bread is golden brown. Let cool and serve.

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