You go away for the weekend, and the bananas that were slightly spotted on Friday are completely brown by Sunday night when you return.
What to do?
Don’t throw them out–make banana bread!
(And if you can’t do it right away, keep the overripe bananas in the freezer until you can.)
More experimenting with quick breads here, again with the addition of cocoa (because everything’s better with chocolate, right?) and this time with sour cream as well—these additions would probably be great in a cake, too.
Of course that would mean I’d have to figure out how to make up my own cake recipe. Maybe someday…
Chocolate Sour Cream Banana Bread
1 3/4 c. all purpose flour
2 tsp. baking powder
4-5 tbsp. cocoa
1 tsp. salt
1/3. c. butter (or shortening)
1 c. organic sugar
2 overripe bananas, mashed
2 eggs, beaten
2-4 tbsp. milk
1/3 c. sour cream
1) Preheat oven to 350˚ Fahrenheit. Grease loaf pan and set aside.
2) Sift flour, baking powder and salt together in small mixing bowl. Set aside.
3) In large mixing bowl, cream butter and sugar.
4) Beat eggs and add to creamed sugar mixture. Incorporate. Mash banana, add 2 tbsp. milk; mix together, then incorporate into sugar/butter mixture. Measure sour cream and mix into other wet ingredients.
5) Add cocoa to flour mixture. Incorporate dry ingredients into the wet mixture in increments of 1/3, mixing in between until all of the flour mixture has been mixed into the batter.
6) Pour batter into greased loaf pan. Bake for 45-60 minutes or until a knife or toothpick stuck in the middle of the bread comes clean.
7) Cool for 30 minutes, then serve.
– Add 1/3 c. walnuts or pecans
– Add 1/3 c. chocolate or peanut butter chips to batter
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