Recently, I started making my favorite banana bread recipe in a beautiful bundt pan instead of a regular loaf pan. Each slice forms such an elegant shape to a fairly routine banana bread. (As in, this recipe gets made a fair amount as we often have a lot of very ripe bananas.) If you like chocolate chips as much as I do, this recipe will be a hit!
Banana Bread with Chocolate Chips
4 cups flour 2 tsp vanilla
1 tsp baking soda 1 3/4 sticks of butter (14 Tbs), softened
1/2 tsp baking powder 1 cup brown sugar
1/2 tsp salt 1 cup granulated sugar
2 cups mashed ripe banana (3-4) 4 eggs
1/2 cup sour cream 1 cup chocolate chips
- Preheat oven to 350°. Butter and flour a bundt pan.
- Combine flour, baking soda, baking powder and salt in large bowl with spoon.
- Blend banana, sour cream and vanilla in medium bowl with wire whisk.
- Beat butter using mixer mid-speed until creamy. Gradually add sugars, beating until light and fluffy, about three minutes.
- Add eggs, one at a time, beating on high after each one.
- Blend using mixer on lowest speed 1/4 of flour mixture, alternatively with 1/3 of banana mixture so you begin and end with flour mixture. Stir in chocolate chips.
- Pour batter into bundt pan. Bake at 350° for 60 minutes or toothpick inserted comes out clean. Don’t overcook! Let bundt bread cool on wire rack for ten minutes. Turn bundt bread out onto rack; let cool completely.
- Store at room temperature for two days, refrigerate for four or freeze up to one month.
Printable version HERE.