Moist banana bread is a classic that everybody can bake without any trouble. When you add some chocolate chips to the mixture, you get a decadent upgrade of this family favorite recipe. In my opinion, rum and brown sugar go very well with banana, so I added them both to the mixture.
You can quickly mix this easy to follow cake-like quick bread whenever you need to use up overripe bananas (and beat potassium deficiency at the same time).
Enjoy a slice of warm Chocolate Chip Banana Bread for breakfast or as an afternoon snack.
- 2 eggs
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup oil
- 1 cup mashed overripe bananas 2 large bananas
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 Tbsp rum optional
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup – 1 chocolate chips
Mix eggs with white and brown sugar. Add oil, mashed bananas, sour cream, vanilla and rum and mix some more.
Add flour and baking powder and mix just until incorporated (do not overmix).
Gently fold in chocolate chips With a spoon or spatula.
Transfer to a loaf pan lined with baking paper. Bake in 350 F (175 C) preheated oven until a toothpick inserted in the middle of the bread comes out clean, about 50-60 minutes.