Sunday, April 25, 2010
Little Chefs' Banana-Chocolate Chunk Bread
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature,
plus more for preparing loaf pans
All-purpose flour for preparing loaf pans
3 1/4 cups cake flour
1/2 t baking soda
4 t baking powder
1/4 t kosher salt
1 1/3 cups sugar
4 large eggs
3 cups mashed ripe bananas
2/3 cup sour cream
1 cup (6 oz) semisweet chocolate chunks or morsels
Preheat the oven to 350F. Butter two 9-by-5-by-3-inch loaf pans and then dust the pans with all-purpose flour, tapping out the excess.
In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using the electric mixer set on medium speed, cream together the 3/4 cup butter and sugar until light yellow and creamy.
Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the bananas and sour cream. Beat until incorporated. Add the flour mixture in 3 batches, beating after each addition just until the flour disappears.
And don't forget the chocolate chips!
Using a rubber spatula, fold in the chocolate. Divide the batter evenly between the prepared pans.
Bake for 20 minutes, then rotate the pans 180 degrees. Continue to bake until a toothpick inserted near the center comes out clean, about 30 minutes longer. Remove from the oven and set on a wire rack to cool for at least 15 minutes before removing from the pan. Serve warm or at room temperature.
Makes 2 loaves
My 3 year-old loves to help me in the kitchen. For this recipe, she measured and stirred and when it came time to peel and mash the bananas, she was a big help!
I halfed this recipe because I wanted to make one loaf, but listed the original recipe in full. Needless to say, the banana bread was a huge hit and was gobbled up fast.