This chocolate chip banana bread recipe, adapted from Everyday Food magazine by Martha Stewart, is fail-proof and so delicious.
If you don’t have sour cream on hand, this recipe is just as good with plain yogurt.
Moist and loaded with chocolate chips, it stays soft even after a few days, and tastes just like it was freshly baked.
Best of all? You can store the loaf for up to three days in an airtight container or freeze for up to three months without compromising its taste or texture in any way or form.
Simply reheat with a toaster oven before serving.
Ingredients
- Preheat the oven to 176°C. Butter and flour a 13cm x 23 cm loaf pan.
- Sieve the flour, baking soda and fine salt and whisk gently to mix.
- Beat butter and sugar until light and fluffy, about three minutes. Turn the mixer to low and add the eggs, one at a time, beat well.
- Add in the mashed banana, sour cream and vanilla extract, beat until combined.
- Slowly add in the flour mixture, one tablespoon at a time until well mixed. Add in the chocolate chips, stir to combine well.
- Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted in the centre comes out clean.
- Cool the bread in the pan for eight to 10 minutes before removing to cool completely on a wire rack.
- Store up to three days in an air-tight container or freeze for up to three months.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.