Rachael Ray Chocolate Chip Banana Bread Recipe
Discover the secrets to making the perfect Rachael Ray Chocolate Chip Banana Bread with our easy recipe!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Loaf pan (9×5 inches)
- Cooling rack
Ingredients
- 3 medium Overripe bananas
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter softened
- 3/4 cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 cup Sour cream
- 1 cup Chocolate chips
Instructions
Prepping the Batter
- Make the bananas smooth by mashing them in a large bowl.
- Add the softened butter and sugar. Mix until well combined and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually add this to the banana mixture. Stir until just combined.
- Fold in the chocolate chips.
Baking the Bread
- Preheat your oven to 350°F (175°C). Prepare the cake pan by greasing it or putting parchment paper inside it.
- The pan has already been set up, so pour the batter into it. Smooth the top with a spoon.
- Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
- After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling.
Notes
- For an extra nutty flavor, consider adding a handful of chopped walnuts or pecans to the batter.
- If you prefer a less sweet bread, reduce the sugar by a few tablespoons or use semi-sweet chocolate chips.