Kitchen Sink Chocolate Chip Banana Bread
I adapted and added to the recipe in the Zojirushi Virtuoso bread machine book
to create this recipe.
This makes a 2 lb loaf of moist, tender chocolate chip banana bread.
The spices add a kind of spice cake flavor that complements the bananas.
The sour cream gives the bread a moist almost creamy texture.
Careful it tends to be a little crumbly. Don’t handle loaf too much until cooled.
It tastes even better the next day.
Ingredients:
1 3/4 cups All-Purpose Flour
1/2 cup Whole Wheat Flour
3 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Table Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
2 Large Eggs, Beaten
3/4 cup White Granulated Sugar
1/4 cup Brown Sugar, Packed Firmly, Light or Dark
1/2 cup Butter, Melted (or Butter Flavor Shortening, Melted)
1 cup of about 2 or 3 Bananas, Very Ripe, Peeled and Mashed
1/2 cup Sour Cream, Buttermilk or Plain Yogurt
1 tsp Vanilla Extract
1 tsp Lemon Juice, (bottled Ok)
1/2 cup Semisweet Chocolate Chips
2/3 cup Pecans or Walnuts, Chopped
Preheat the oven to 350°F. Butter a 9- by 5-inch loaf pan, and then dust with flour, shake out excess.
Sift together the flours, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg and cloves into a bowl. Set aside until needed.
In another bowl, beat together the eggs and sugars with a mixer at medium-high speed until very thick and pale and smooth mixture forms, about 3 or 4 minutes.
Reduce speed to low and add melted butter in a slow stream, mixing well, then mix in mashed bananas, sour cream, vanilla, and lemon juice. Mix a minute or two.
With a rubber spatula fold in the reserved flour mixture, chocolate chips and walnuts. Mix gently but thoroughly.
Pour batter into prepared loaf pan, spreading it evenly, and bake on middle rack of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
You can also test for doneness with an instant read digital thermometer, it should read 195°F in the center of the loaf to be done.
Cool loaf in pan on a rack 10 minutes, then turn out onto rack. Turn loaf right side up and cool completely. Careful, it’s crumbly until completely cooled.
Makes one 9 x 5-inch 2-lb loaf.