Thursday, August 5, 2010

A New Way to Use Over-Ripe Bananas

I love making banana bread, and here is a delicious new twist on that traditional favorite.  I discovered this recipe here and my family was delighted with the results!  This bread is so moist and flavorful!  It is absolutely heavenly!





Here is the recipe:

1 cup softened butter
2 cups sugar
2 teaspoons vanilla
4 eggs
2 1/2 cups flour
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
4 ripe bananas, mashed
1 cup sour cream
1 cup semi-sweet chocolate chips

Cream butter, sugar and vanilla together in a large bowl.

Add eggs and mix well.

In smaller bowl, mix dry ingredients.  Add to butter and sugar and mix well.

Add bananas and sour cream.  Mix. 

Fold in chocolate chips and pour into two or three greased loaf pans.

Bake at 350 degrees F for one hour or until toothpick inserted in center comes out clean.

Let cool before carefully removing from pans.  Chill before serving.

8 comments:

Sherry @ Lamp Unto My Feet said...

Glad you enjoyed it as much as we do! :D

Noel said...

Love it! I may try it with whole wheat, I'm finding we don't notice much if any difference in breads and cookies and it's so much better for us :) Thanks for the recipe, I was needing something different for breakfasts next week.

busymomof10 said...

Noel,

Actually I used half whole wheat flour and half regular flour. It turned out great! I'm sure you could use all whole wheat if you wanted. Next time I make it I will try using half coconut oil and half butter! :)

mommyx12 said...

Sounds wonderful. My husband would love it. Which means, I should go hide some bananas to over ripen a bit.

I've been thinking about how all your new adventures are coming along with moving and all. An update coming anytime soon?

tlmalcolm said...

One of our favorite pizza places served a chocolate chip banana bread with a scoop of vanilla icecream and dizzled with chocolate sauce for dessert. This recipe would be great for it. I will try it with my stash of frozen bananas in the freezer next time I make banana bread. I always substite oil for the shortening in my banana bread recipe ...we see no difference. But half and half is a great idea when the recipe has butter. Since this adds so much flavor.

busymomof10 said...

One thing I've learned this year, and suspected prior to that, is that butter is actually much healthier for you than margarine, shortening, or vegetable oil. So, use the butter guilt-free and enjoy!

Rebecca's Refining said...

Looks yummy! I printed off the recipe, but that is as far as I have gotten! Of course, we have eaten all the fresh bananas at my house...will have to wait for another shopping day!

wordvixen said...

That recipe sounds so delish and easy. Definitely going in my Real Food file. :-) Also, you have the BEST blog header that I've every seen.

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