During COVID lock downs, the only food posts I saw more of than sour dough were those for Banana Bread.
Instead of oil I use butter and sour cream to keep this loaf moist without falling apart.
“ the only food posts I saw more of than sour dough were those for Banana Bread.”
Prep time: 10 minutes
Cook time: 50 minutes plus cooling
215 g All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Fine Sea Salt
1 tsp Cinnamon
1 tsp Nutmeg
150 g Granulated Sugar
104 g Unsalted Butter - melted
30 g Sour Cream
2 Large Eggs - room temp
3 Bananas - very ripe
1 tbsp Vanilla
½ C Pecans - chopped
1 C Semi-Sweet Chocolate - chopped
Preheat oven to 350F. Prep loaf pan with baking spray and parchment paper
Mix all dry ingredients in large bowl - set aside
Mash ripe bananas and set aside.
Mix melted butter, sugar, sour cream and eggs in a large bowl with hand mixer until light and fluffy.
Stir in mashed bananas and vanilla.
Add dry ingredients in two additions, mixing to combine.
Stir in 2/3s of the chocolate and pecans, reserving one third for topping
Pour batter into prepared pan, leveling batter with spatula.
Top with reserved nuts and chocolate.
Bake 50 minutes or until a skewer inserted in the middle comes out clean.
The bananas need to be very ripe. If they are not, place them on a cookie sheet in a 300F oven until the skins turn black. Allow to cool and proceed with recipe.
Use whatever variety of nuts and/or chocolate you prefer.
Banana bread can be wrapped in plastic and frozen for up to three months.