Prep 20 mins
Cook 1 hr 15 mins
My family absolutely loves when I make this! It looks complicated, but it's really not. I got this out of a Paula Deen magazine. Just a few hints...I use flexible cookware when I bake and the first time I made this I had to use 3 regular sized loaf pans. The next time I used two flexible bunt pans it turned out great! I couldn't find one on here that used brown sugar in place of white. So I thought I would share this one. I don't know how many servings this makes, all I know is that it will feed my brood and then some. **Note: I have substituted Splenda Brown Sugar and light sour cream as well; it still turns out fantastic! Please let me know what you think!
- 6 medium very ripe bananas
- 2 tablespoons vanilla extract
- 2 cups firmly packed brown sugar
- 1 1⁄2 cups vegetable oil
- 1 cup sour cream
- 4 large eggs
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup ground pecans
- 2 cups miniature semisweet chocolate chips
- Preheat oven to 350. Grease two (6x9 inch) loaf pans.
- In a small bowl, mash bananas together with vanilla.
- In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate morsels.
- Pour into pans and bake for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.
We loved the soft, delicate texture of this bread brought about by the use of sour cream and baking soda for rising. I followed all ingredients except for the nuts and chocolate chips, personal preference. I loved the use of brown sugar instead of white. Made for Pick A Chef, October 2008.