This is the recipe that all of my friends and family know me for. Just like with my chocolate chip cookies, this is a recipe I love to make at any time for any reason. My most recent excuse was that they were “feel better” muffins for my boyfriend who broke his foot when he was out dirt bike riding.
This is another recipe I have modified when I bake. Instead of using 1 cup of ripe bananas I use three bananas. I like a very strong banana taste in my breads and muffins.
Another tip with banana bread: if you don’t have ripe bananas, preheat your oven to 300 degrees and place bananas on a baking sheet for 40 minutes or until completely black.
Makes: 2 loaves, 24 muffins, or 48 mini muffins
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup ripe bananas
- 1/2 sour cream
- 1 tsp vanilla
- 1.5 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 bag of chocolate chips; mini or regular
- Preheat oven to 350.
- In a stand mixer on medium, beat together sugar and oil. Add eggs, one at a time, allowing the first egg to beat into the sugar/oil mix completely before adding the second.
- With the mixer still running on medium, slice up your ripe bananas right into the sugar/oil/egg mix. Your mixer should mash it up on its own. If you only have a hand mixer, I would suggest mashing the bananas before putting them into your mixing bowl.
- Once the bananas have been incorporated and with the mixer still running, add sour cream, and vanilla and allow to mix completely.
- Then, slowly add flour, baking soda and salt and mix completely.
- Turn off mixer and fold chocolate chips into the batter.
- Grease 2 loaf pans, 2 muffin trays, or 2 mini muffin trays.
- Bake loaves for 45-60 minutes, muffins for 15-20 minutes, and mini muffins 10-15 minutes, or until poking a toothpick in the middle comes out clean.
Recipe by Vanessa at nessamakes.com.