- 2 cups organic flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 c salted butter
- 3/4 c dark brown sugar (or use sugar subs for baking)
- 2 large pasture-raised eggs at room temperature
- 1/3 c sour cream or plain yogurt
- 2 c ripe mashed organic bananas (about 4)
- 1 tsp pure vanilla extract
- 3/4 c walnuts
- 3/4 c chocolate chips
No or low sugar substitutes can be subbed in for ingredients. Match texture to texture for best results.
Put oven rack in the lower third position, preheat oven to 350 degrees. Grease or spray a 9 x 5 inch loaf pan. Set aside.
Whisk flour, baking soda, salt and cinnamon together in medium bowl.
Use mixer to cream butter and brown sugar for two minutes. Then on medium speed, beat in each egg one at a time. Beat in the sour cream, mashed bananas, and vanilla extract on medium speed until mixed. Switch mixer to low speed, slowly blend in the dry ingredients into the wet ingredients until just mixed. Fold in nuts and chocolate chips. Do not overmix.
Spoon batter into greased loaf pan and bake for 60-65 minutes. Loosely cover the pan with foil after 30 minutes to keep top from getting too brown. A skewer or toothpick inserted into the center of the loaf will come out clean when bread is done. Please check. Ovens do vary. Cool bread on wire rack.
Wrap bread in foil and store in the fridge for up to a week. It won’t last that long. Heat slices for 20 seconds in the microwave before eating. Delicious!