bread with lots of appeal

The problem with most banana bread recipes is that there is a blatant lack of banana flavor. Obviously, that is not a problem with this recipe as it calls for six, very much ripened bananas. They are a lot sweeter this way and add more moistness to the bread. You might think it would be difficult to accumulate six, very much ripened bananas all at once. But when you have a banana that you'd rather throw out than eat, just put it in the freezer. When you are ready to bake, thaw for a few hours before you begin.

I am not sure exactly how I created this recipe. It has been saved in my Google notebook for years now. It seems somewhat similar, at least in proportions, to this one from Gourmet but with a few substantial changes. I, for one, always prefer a dessert without nuts than with so I omit the walnuts. I also use sour cream instead of creme fraiche as it is more readily available. And if I can somehow add chocolate chips to a baked good, I always will.

Banana Bread

3 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup brown sugar
1 stick butter, brought to room temperature
3 eggs
8 oz. (small container) sour cream
2 teaspoon vanilla
1/2 teaspoon cinnamon
6 large overripe bananas
1 1/2 cups chocolate chips

Whisk together the flour, baking soda, and salt in a large bowl. In a separate bowl, cream sugar and butter with a hand mixer. Beat eggs in one at a time. Continue to blend in wet ingredients. Turn up the mixer to a high speed to ensure that the bananas get thoroughly pulverized. Stir into the dry ingredients and mix with spatula until integrated. Fold in the chocolate chips (and maybe some walnuts if you happen to enjoy that). Bake in a large, very well-greased Bundt pan (or two small loaf pans). Bake at 350 degrees for 1 hour to 1 hour 20 minutes. This is a large window of time, I understand, but ovens and baked goods are both fickle. Just keep checking. When the bread is a deep golden brown and a toothpick inserted into the bread comes out clean, it is done.

This is not the best picture in the world. But I am guessing that you know what banana bread looks like by now...