I know there are so many banana bread recipes but for me it's like chocolate chip cookie recipes. There may be a lot of them but it's like a quest - looking for the perfect one! I think I may have found a pretty perfect banana bread! This recipe is so delicious in so many ways - the texture - lovely, the ratio of chocolate to banana - excellent, the ease of baking - yup! and I loved that it was baked in a bundt pan. Such an easy way to bake your banana bread but it comes out looking a little more special - like you've put a lot more time into it, but really it's just an ordinary banana bread dressed up with no place to go (did you catch that little covid joke - too much?) So, if you've got some ripe bananas, give this recipe a try, your home will smell delicious and your taste buds will thank you;
Banana Bread with Chocolate Chips
Beat together 3/4 c. canola oil (or vegetable oil) 1 1/2 c. sugar When mixed together add in 3 large eggs 1 1/2 tsp. vanilla Mix and add in, stirring until combined 3 c. mashed bananas (the riper the better!) 3/4 c. sour cream
In a separate bowl combine and stir 3 c. flour (spooned into measuring cup) 1 1/2 tsp. b. soda 3/4 tsp. salt
Add dry to wet stirring until just barely combined.
Add in 2 c. chocolate chips and gently continue to mix in.
Pour into a greased and floured bundt pan (FYI - I use the Le Creuset Bundt pan which hardly needs any greasing - it's the best bundt pan I've had! It's available on our website crocusandivy.ca or instore)
Bake at 350 for about 50-60 minutes, until a toothpick comes out clean.
Let cool for about 10 minutes and remove from pan.
