October 17, 2013

Sour Cream Banana Chocolate Chip Bread

Is this the most photogenic bundt you have ever laid your eyes on?! I certainly think so in my humble opinion. And not only is this beautiful bundt a knock-out, it's also absolutely, 100% delicious! 

Sour Cream Banana Chocolate Chip Bread is one of the tip-top most requested baked goods at my house. My family loves it. Loves. It.  It is the first-cousin to Starbucks' banana chocolate chip pound cake, but a little more moist - which I adore.  

Whether you bake it in a stunning bundt pan or a 9x11 pan, this bread has luscious texture, creamy banana flavor, and of course a sweet nibble of chocolate in every bite! Serve warm with a little spread of butter for breakfast, a snack, or even dessert with a scoop of vanilla bean ice cream! So versatile and easy - I guarantee you'll love it like we do!


1 & 1/3 cups granulated sugar
1 cup whole sour cream
1/4 cup butter {soften at room temperature for one hour}
4 large eggs*
4 medium, ripe bananas
2 teaspoons good vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
*Euna Mae's is a Great Day Farms Brand Ambassador
Preheat oven to 375 degrees. Spray a bundt pan or a 9x11 pan with non-stick cooking spray; set aside. 

Peel and mash bananas with a fork until, well, mashed.

Beat sugar, sour cream, butter, and eggs together in mixing bowl on low speed for 1 minute.  Beat in flour, baking soda, and salt on medium speed for 1 minute.  Beat in bananas and vanilla on low speed for 30 seconds.  Stir in chocolate chips by hand. 

Spread batter in prepared baking pan and place in center of preheated oven for approximately 35-40 minutes or until light brown on top and toothpick inserted near center comes out clean.  Cool in pan (if using a bundt pan, cool slightly then turn out onto serving platter or cake plate); cut into slices or squares when cool.