Rich and Moist Sour Cream Chocolate Banana Bread
Weekend came and went so so quickly and bef u know it.. 2012 will end soon.. am counting the days down to our trips.. woot!! cant wait to put my apron away :op
Last weekend was my first borns' bday.. hes 22yrs old now and we did it in a small way.. took both my kids to watch the International 7s Rugby tournament and to an Indonesian restaurant.. oh and if i hv the time i will load some pics of the tournament yah..
I on the other hand hv been busy ever since i started baking.. this week is no exception.. i baked hudreds of mac shells and also threw away three batches of em.. i dont know if it was bec of my egg white.. or maybe my almond powder .. or cos of the wet weather.. it cud also be bec of me .. shrugs.. bottom line is... i never gave up and i managed to bake it for my customers.. I've also steamed a couple of steamed fruit cakes for a wedding this weekend..
The only cake that i managed to bake last wkend for my family was this cake... i hv bookmarked it like many months back and only got to bake it now.. Ty Hesti for sharing a wonderful recipe.. the cake itself was rich .. moist and fulfilling.. i added salted caramel chocolate ganache for topping.. yumms!
Rich and Moist: Sour Cream Chocolate Chocolate Chip Banana Bread Recipe
from: Savory Sweet Life
1 stick of salted butter, softened to room temp.
1/2 cup sugar
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbsp cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work too)
optional 1/2 cup of chopped walnuts - i didnt use
Preheat over to 350 degrees - 175C
Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
Add baking soda, cocoa, and flour.
Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
Add chocolate chips and nuts (if applicable).
Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
Invert the loaf pans onto a cooling rack. Enjoy warm or cold.
Original recipe is fm here