I make this banana loaf every time I have leftover sour cream, which, thanks to August’s creamy cilantro sauce (aka my favourite discovery of summer 2012), was just last week. It’s delicious, fool-proof, and steeped in habit – it happens to be the very first recipe I fumbled through outside of my family kitchen. Quy and I were maybe 12 years old, and we followed all the instructions except what size of pan to use. I still bake it in a loaf pan, but if you feel like walking on the wild side (or find yourself short on time), you can stick true to the original recipe and use a 9×13″ pan, baking instead for 25-28 minutes.
I should probably also mention that following the original recipe would mean only using 1/2 cup chocolate chips. Apparently my discerning 12-year-old self was having none of that: at the bottom of the recipe card, she wrote “Not enough chocolate chips!” Thirteen years later, I’ve never questioned that advice.
adapted slightly from Crazy Plates
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter or margarine, softened
1 cup bananas
1/2 cup sour cream
1 tsp vanilla
1 cup chocolate chips
1. Mix flour with the baking powder, baking soda, & salt; set aside.
2. In a large bowl, beat the sugar with eggs & butter/margarine until smooth. Add bananas, sour cream & vanilla, and beat until combined. Add flour mixture and stir until batter thickens; fold in chocolate chips.
3. Pour into a greased loaf pan and bake for 50-60 minutes, or until a knife comes out clean.