I love bananas but no matter how many or how few I buy, I always seem to have one or two that end up overripe and mushy. Sometimes I peel them, break them into pieces and freeze them to use in smoothies. Other times, when I don’t have time to bake, I’ll freeze them whole, in their peel, to use at a later date. This latest batch of overripe bananas didn’t make it to the freezer. The bananas went into another of my go-to recipes.

I got this recipe for chocolate chip banana bread almost 20 years ago from one of my best friends. At one point I was making it so often I had the ingredients memorized. The nice thing is, with the exception of sour cream, I almost always have the ingredients I need on hand.

“Healthier” substitutions

Over the years I’ve also experimented with lightening it up by substituting:

• Oil with the same amount of applesauce
• Full fat sour cream with non-fat sour cream (I can only stand to use it in baking)
• Eggs with egg whites

The most obvious difference between the original recipe and the lower calorie version is the texture. The lower calorie version is chewier but still just as tasty. I made some notes below so feel free to experiment.

Chocolate Chip Banana Bread

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• Author: Sharon Khoo
• Total Time: 1 hour, 25 minutes
• Yield: 12 1x

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Description

This is a deliciously reliable recipe and a perfect way to use up overripe bananas.

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Ingredients

Scale 1x2x3x

1 cup very ripe bananas, mashed

1 cup granulated sugar

1/4 cup vegetable oil

1/2 cup sour cream

2 eggs, beaten

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup mini chocolate chips

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Instructions

Preheat oven to 325-350 degrees F.

In a large bowl mix together the bananas, sugar, oil, sour cream, and eggs.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the banana mixture, mixing until just combined.

In a small bowl mix the mini chocolate chips with a scant 1 teaspoon of flour. Make sure the chips are coated with flour – this will prevent them from sinking to the bottom during the baking process. Sift out the excess flour then gently fold the chocolate chips into the batter.

Pour the batter into a greased 9″x 5″ loaf pan. Bake for 60 to 90 minutes or until a toothpick comes out clean when inserted (in my oven it takes 60 minutes). Place pan on a cooling rack and let sit for 5 minutes before turning out onto the rack to cool completely.

• Prep Time: 20 minutes
• Inactive Time: 5 minutes
• Cook Time: 1 hour
• Category: Breads
• Cuisine: American

Nutrition

• Calories: 237.2
• Sugar: 23.3 g.
• Sodium: 259.6 mg.
• Fat: 9.3 g.
• Saturated Fat: 6.3 g.
• Carbohydrates: 36.9 g.
• Fiber: 1 g.
• Protein: 3.1 g.
• Cholesterol: 35.2 g.

Keywords: bananas, chocolate chips