Chocolate Chocolate Chip Sour Cream Banana Bread

"Do not let this banana bread's long name fool you! Very easy to make, and WONDERFUL bread is the result."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Bonnie G #2 photo by Bonnie G #2
photo by MoreSpicePlease photo by MoreSpicePlease
Ready In:
1hr 10mins
Ingredients:
11
Yields:
3 loaves
Serves:
30
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ingredients

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directions

  • Cream the butter, sugar and vanilla together.
  • Then add the eggs and mix.
  • Then put in the dry ingredients and mix well.
  • Add the bananas and sour cream and mix.
  • Then add in the chocolate chips and pour into 3 greased loaf pans.
  • Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.

Questions & Replies

  1. What size pans to make 3 loaves?
     
  2. When do the sliced bananas shown on top get added?
     
  3. Can you make this in a long loaf pan?
     
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Reviews

  1. These are very good! I've never really cared for chocolate banana bread, but this rocks! My kids say they taste like a brownie. The only change I made was that I used semi-sweet chocolate chips because I didn't have any milk chocolate chips. Either one, I'm sure is great! I wanted my kids to take this to school in their lunches so I made 12 muffins and baked for 20 minutes. I also got one large loaf pan (baked for one hour) and a mini loaf pan (baked for 40 minutes). I did use low-fat sour cream with great results. Thanks for sharing this recipe.
     
  2. the first evening we made 30 mini muffins for youngest daughter church night doing the recipe as is......the next night we made 2 mini loaves and 2 med loaves using 1/2 cup marg and 1/2 cup applesauce.....very moist and very tasty and very very good!!
     
  3. I made this b/c I had fat free sour cream that was going to expire! My husband & some of my in-laws LOVED it! I cut the recipe in 1/2 & used a 9X5 loaf pan--also used 1/2 Splenda & half sugar. Used about 1 cup mashed bananas--was nervous about using too much/too little but it worked great! I didn't have time to read all the reviews, but I did see how "layering" the choc chips worked great--so I did that, too! Used about 3/4 cup choc chips :-). I hope to make this again for company!! Thank u for sharing!
     
  4. I wish I could give it more stars. I made it first without the cocoa, and it was fabulous. I made it again with the cocoa and it was even better. I had no sour cream so I used Mountain High plain yogurt without draining it and it was just fine as a substitute. Thank you so much, Miss Diggy!
     
  5. Really tasty bread. I have made this twice now. Both times I halved the recipe. First time I pretty much made it as written and it was very good. Made it again today and lightened it up by subbing 1/2 the sugar with Splenda granular, using fat free sour cream, and replacing the butter with more fat free sour cream. It came out just as tasty this way, perhaps a bit denser and maybe a bit more moist.
     
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Tweaks

  1. Definitely 5 stars for this one!!!! I love it and I know it would be wonderful without the changes I had to make in order to use what I had on hand: 1/2 cup unsweetened applesauce for 1/2 cup of the butter, plain Greek yogurt for the sour cream, and semi-sweet chocolate chips in place of the milk chocolate ones. The only thing I will do differently next time is to mash my bananas up better than I did. I had some visible banana chunks in mine which I would have preferred not to have, but that's not the fault of the recipe. Thanks so much for this delicious recipe!
     
  2. I made this for a quick breakfast and snack option. It is moist and wonderful. I used everything as written except I substituted Dannon's All Natural Vanilla Yogurt for the sour cream. Heavenly!
     
  3. Love this bread! I can't believe I haven't reviewed it before now as I've made it several times. I usually make 2 loaves out of it and use semisweet chocolate chips instead of milk chocolate. I also use low-fat sour cream and have also used part plain yogurt before, too. Thank you for the great recipe!
     
  4. This bread was delicious!! I replaced the butter with apple sauce and used half Splenda and half sugar instead of full sugar. Loved it. Thanks!
     
  5. This recipe is great! I substituted whole wheat flour instead of white flour, non-fat sour cream instead of full fat, and I used a mixture of apple sauce and mashed up raspberries instead of the butter. The raspberries gave the muffins a great tangy taste. Cut back on the sugar by about 1/2 cup and they still taste great. The recipe made one loaf and about 12 medium sized muffins (cooked the muffins for about 30 minutes.) Next time I will make lots of extras too freeze! Thanks!!
     

RECIPE SUBMITTED BY

My way of rating recipes <br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance. <br>2 Star - It was ok, but I will probly not make again, unless I specify the chance. <br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make. <br>4 Star - This was great, and will be made again. <br>5 Star - AMAZING dish. Will most definitely be made again. <br> <br> <br> <br><a href=http://www.amazingcounters.com><img border=0 src=http://c7.amazingcounters.com/counter.php?i=1512901&c=4539016 alt=Free Web Counters></a><a href=http://www.flowerdeliverydeals.com>Cheap Flowers</a>
 
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