Sour Cream Chocolate Chip Banana Bread
This sour cream chocolate chip banana bread is so fluffy, chocolatey and moist you won't be able to have just one slice.
Servings 12 Slices
- 5 tablespoons butter melted and cooled
- 2 tablespoons vegetable oil
- 1/2 cup granulated or caster sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas see note 1
- 1/4 cup sour cream
- 2 1/4 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips or chocolate chunks reserve 2 tablespoons for sprinkling on top
- 2 tablespoons earl grey tea see note 2
Preheat the oven to 320ºF or 160ºC. Line a 2 pound loaf tin with baking paper or parchment. Brew an earl grey tea bag in 1/2 cup of boiling water for about 10 minutes. The tea needs to be very strong. Set aside to cool.
Melt the butter and leave to cool. Whisk the sugars, bananas, eggs, vegetable oil and sour cream together. Once the butter has cooled stir into the mixture.
Mix the flour, baking soda, salt and chocolate chips together. Add the wet ingredients to the dry and mix in the strong cooled tea. Pour the banana bread batter into the lined tin and bake in the oven for 35-45 minutes. Check for doneness using a skewer or toothpick. It should come out with just a few moist crumbs.
Note 1. To ripen bananas quickly preheat the oven to 400ºF and wrap bananas in foil. Place on a baking tray or cookie sheet and bake in the oven for about 30 minutes. Until the skins have turned black and the bananas are very soft and fragrant. Leave bananas to cool for 30 minutes then peel and use in the banana bread.
Note 2. The earl grey tea needs to be very strong because we’re only using 2 tablespoons of it. Adding any more liquid to the banana bread will throw off the recipe. Leave the tea bag in the water and let it brew for at least 10 minutes upto 30 minutes.