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Prep Time20 Mins
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Cook Time55-60 Mins
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Serving8-10
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This deliciously moist banana bread recipe is a classic twist on a traditional favorite. Made with ripe bananas, rich chocolate chips, and a hint of spices, it’s perfect for a comforting snack or dessert. The secret to its moistness? A combination of buttermilk and melted butter, ensuring a tender crumb and a hint of sweetness.
Ingredients
Directions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In another large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then, beat in the sour cream and vanilla extract until well combined.
Mash the large ripe bananas with a fork until smooth and then add them to the wet ingredients. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
If using, fold in the chopped nuts or pecans and chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Conclusion
Tips:To ensure the moistest banana bread, don't overmix the batter. Also, be sure to use ripe bananas for the best flavor.To store, wrap the cooled banana bread in plastic wrap and refrigerate for up to 5 days or freeze for up to 2 months. Thaw frozen banana bread at room temperature or reheat in the microwave.Enjoy your deliciously moist banana bread as a satisfying snack or dessert!
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