Ingredients
The following ingredients have 4 Servings
- 14.62 oz all-purpose flour ((3 1/4 cups))
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 4 large eggs (at room temperature)
- 9.33 oz granulated sugar ((1 1/3 cups))
- 7.5 oz brown sugar ((1 cup lightly packed))
- 1 cup coconut oil ((you can substitute half coconut and half canola, or all canola oil))
- 3 cups coarsely mashed very ripe bananas ((about 5-6 large))
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 4 oz toasted walnuts ((1 cup))
- 6 oz semi-sweet chocolate ((1 cup, coarsely chopped))
Instruction
- Spray two 9x5-inch loaf pans well with nonstick spray, dust lightly with flour, and tap out any excess flour. Preheat the oven to 350 F.
- Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl, and set aside.
- Combine the eggs and sugars in the bowl of a mixer fitted with a paddle attachment, and beat them at medium-high speed until very thick and pale-- about 10 minutes.
- Reduce the mixer speed to low and add the oil in a slow stream, mixing well. Then mix in the bananas, sour cream, and vanilla.
- Stir in the flour mixture, walnuts, and chocolate chips by hand, being sure to scrape down the bottom and sides of the bowl well.
- Divide the batter between the two prepared loaf pans. Bake the banana bread in the middle of oven until golden brown and a wooden pick or skewer comes out clean, 60 to 75 minutes. If the top of the bread seems to be getting too dark, cover the bread with loosely tented foil until the center is baked through.
- Cool the loaves in their pans on a wire rack for 10 minutes, then gently turn the bread out onto the rack. Turn loaves right side up and cool completely.
