Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 3 ripe bananas, mashed
- 1 cup semisweet chocolate chips
Feel free to experiment with substitutions. For a nutty twist, you might add a handful of walnuts or pecans — a tip from my abuela’s playbook of creativity in the kitchen.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, mix the melted butter and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until combined.
- Gently fold the mashed bananas into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix — this was a golden rule in my grandmother’s kitchen.
- Fold in the chocolate chips, reserving a few for sprinkling on top.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the surface.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs attached is fine).
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International