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 Review

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.

No comments:

Post a Comment