In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
Banana bread is one of those go-to comfort foods that always satisfies, and I don’t think I’m alone in feeling that it’s not totally complete without plenty of chocolate chips involved. For this recipe, I took inspiration from the classic chocolate chip cookie with its gooey, chocolatey goodness, and swapped in large chocolate chunks. It helps create more pockets of chocolate throughout the bread, while providing a nice banana to chocolate ratio. I also placed some banana slices on top to dress it up (because why not) and with that final touch, I arrived at the best banana bread of my dreams.
.5 cup butter (1 stick)
.75 cup granulated sugar
1½ cups flour
1 teaspoon baking soda
1 cup very ripe bananas
½ cup sour cream
½ cup chocolate discs
¼ cup chopped pecans
1 teaspoon vanilla extract
¼ teaspoon salt
Preheat oven to 350°F. Grease a loaf pan (9x5x3–inch) with butter or cooking spray.
Allow butter to soften at room temperature. Mash about 2 large bananas to yield 1 cup. In a large bowl whisk together sugar and softened butter until light and fluffy. Beat in eggs and vanilla extract.
In a medium bowl whisk together flour, baking soda, salt, and chocolate chips. Add to bowl with sugar, butter, and eggs and gently mix until just combined.
Stir in bananas and sour cream and mix again until just combined. Gently fold in nuts.
Pour into baking pan and bake until a toothpick is try went inserted in the center, about 90 minutes. Let cool for 15 minutes before removing from pan. Enjoy immediately or store in the fridge.
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