Chocolate Chip Banana Bread

Baking for more is a survival strategy. It’s a productive task, so I feel like I’m getting something accomplished (we have to eat after all), but it’s creative, and fun, and usually delicious… unlike laundry or dusting.

And in my house it’s very communal. My children love to bake with me, or at least be around me while I’m baking. The often flit in and out of the kitchen to take a turn stirring or pouring or topping. Or they’ll sit and color and oversee my progress. Or they’ll just show up to lick the whipped cream off the beater.

But no matter the day, I love the way baking draws out their curiosity and brings them eagerly to the table. So yes, we bake a lot, and banana bread is a regular in the rotation.

This recipe is based off of one of my Grandma’s, with just a few alterations in process and the addition of the pivotal element: chocolate chips. In my opinion it’s the perfect banana bread: just the correct amount of banana flavor, a tender crumb, a beautiful sheen, and a lacing of chocolate gems. Plus the simplicity of the recipe makes it easy to remember and easy to execute: perfect for baking with kids.

This is not meant to be an anxiety provoking recipe, so please don’t stress, but there are a few insider tips for success. First, butter your pan and line it with a strip of parchment paper that’s cut to fit the width of your pan. This will help a ton in getting the loaf out without cracks.

Second, do not over mix the batter after you add the flour. Trust me, the crumb is better when you mix just enough to incorporate the flour.

Third, allow the bread to cool completely in the pan before unmolding or cutting. This will ensure that you have a beautifully intact banana bread instead of a crumbly mess.

Chocolate Chip Banana Bread - makes 1 loaf

Equipment:

• 9 in. Loaf Pan

• Stand mixer (optional)

Ingredients

• 1 cup sugar

• 1/2 cup butter at room temperature

• 2 eggs

• 1 1/2 cup flour

• 1 tsp. baking soda

• 1 tsp salt

• 2 ripe bananas, mashed

• 1/2 cup sour cream

• 1 tsp. almond extract

• 1/2 cup semi-sweet chocolate chips + more for topping

Method

1. Liberally butter a 9 in. loaf pan and line it with a strip of parchment cut to fit the width of the pan. Preheat the over to 350º F.

2. Measure out the dry ingredients in a medium sized bowl. Using a fork, mix them together well.

3. In a medium bowl, mix the mashed banana and sour cream together.

4. Cream the butter and sugar together in the bowl of the stand mixer fitted with the paddle attachment. Add the eggs and mix well. Mix in the almond extract.

5. Add half the sour cream-banana mixture to the wet ingredients and mix on medium until incorporated. Then add half the dry ingredients. Mix until just combined. Then add the remaining sour cream mixture, mix again, and follow with the last of the flour. Mix until the flour is just incorporated.

6. Using a rubber spatula, fold in the chocolate chips by hand.

7. Pour the batter into the prepared pan, top evenly with a light sprinkling of chocolate chips, and bake for 1 hour or until a toothpick inserted in the middle comes out clean.

8. Let cool on a wire rack completely before unmolding from the pan. Cut once cooled or store wrapped in the refrigerator for several days.