Banana Bread

Banana Bread

Every once in a while, I like to bring baked goods into the office to share with my coworkers. This quick bread recipe pairs really well with that first – or third – cup of coffee and is easy to whip up the night before.


  • 1-1/4 sticks unsalted butter, softened
  • 1-1/4 cups sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla or banana extract
  • 1 heaping cup mashed bananas (about 2-3)*
  • 2-1/4 cups flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips**


Preheat oven to 350 degrees. Lightly grease and flour two 9×5″ loaf pans. Mix flour, baking powder, baking soda, and cinnamon in a medium bowl. Set aside.

Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla (or banana) extract; mix well. Add bananas and sour cream, and mix on low speed until well-blended. Gradually mix in flour mixture just until well-blended. Stir in chocolate chips, and pour into prepared pans.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes. Remove from pan and cool completely on a wire rack.

*I have never made this recipe with fresh bananas since I don’t think they have the same flavor as overripe bananas. Every time our bananas get a little too ripe to eat, we just pop them in the freezer until we’re ready for another batch of this bread. The bananas will completely blacken in the freezer, but that’s totally normal. Just thaw and use as directed to have a more enhanced banana flavor.

**You can also substitute chopped walnuts, pecans, or cinnamon chips.


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