Sour Cream Banana Chip Bread

Imagine if sour cream cake and banana bread had a baby. Actually, it's more like sour cream cake + banana bread + chocolate chip cookies. But healthy. Moist, rich, studded with banana bits and chocolate chips - this is one bread you'll be making over and over again. 

About the sour cream: Yes, I said this bread is "healthy" and I mean it. Even with full fat sour cream. The recipe calls for just 3/4 cup sour cream for the entire loaf. And there are just 2 tablespoons of butter. Thanks to the mashed bananas (and the way they add moisture to the batter), you don't need any more fat to create a moist loaf. If desired, you can use reduced-fat sour cream (I don't recommend fat-free; it will work, but I don't think the bread will be as moist).   

And, there are just enough chocolate chips for sweetness, not loads of calories and fat. Plus, semisweet chocolate is crammed with antioxidants!

Sour Cream Banana Chip Bread

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas 
3/4 cup sour cream, regular or reduced-fat  
2 tablespoons melted butter or vegetable oil
1 large egg
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips (plus a few to sprinkle over the top)

Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix with a fork to combine. Set aside.
In a large bowl, whisk together the mashed bananas, sour cream, milk, butter, egg, and vanilla. Add the flour mixture and stir with a spatula until just blended (small lumps are OK). Fold in the chocolate chips. 
Pour the batter into the prepared pan and smooth the surface. Sprinkle a few chocolate chips over the top. 
Bake for 45 to 50 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the bread in the pan, on a wire rack, for a few minutes before slicing and serving.
Wrap leftovers tightly in plastic wrap and store at room temperature or in the refrigerator.

Makes 1 loaf, 6-8 servings