Mindy Kobrin


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Prepared in 20 minutes or less plus 1 hour to bake.

  • 10 Tbs unsalted butter, softened to room temperature
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ¾ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mashed ripe bananas, (3 medium bananas work best)
  • ½ cup sour cream
  • 2 eggs, well-beaten
  • 1 Tbs milk
  • 1 tsp ground cinnamon
  • 1½ tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts

Preheat oven to 350°F.

Generously grease a 9 x 5 x 3 –inch loaf pan with butter or cooking spray.

Sift together flour, sugar, baking powder, baking soda and salt over a large bowl of an electric mixer.  Add the softened butter and mix on medium-low speed until well-blended, approximately 30 seconds.

Purée bananas, sour cream, eggs, milk, cinnamon and vanilla extract in a food processor. .  Add the banana mixture to the flour mixture a little bit at a time, scraping the sides of the bowl with a spatula and mixing on medium speed between each addition.   *Fold in the chopped nuts and chocolate chips if desired.  Batter will be thick.

Pour batter into greased loaf pan and bake for 1 hour depending on your oven.  If bread begins to brown too much on top and is not yet done inside, cover lightly with a piece of tin foil.

Set on a wire rack for 15 minutes to cool.  Invert pan onto the rack and remove bread from pan to cool completely before slicing.  Serve drizzled with acacia honey or as a dessert with vanilla bean ice cream.

Option:  *Fold in 1 cup of golden raisins “plumped” in apple-spiced tea to batter before baking if desired.