Heritage Chocolate Chip Banana Bread

The Wet Mix:

• 3 ripe bananas (330g): Peeled and thoroughly mashed

• 8 tbsp (113g) unsalted butter: Melted and slightly cooled

• 1 large egg: Room temperature

• 1/3 cup (67g) granulated sugar + 1/2 cup (100g) brown sugar

• 1 tbsp vanilla bean paste (or extract)

• 1/3 cup (80g) sour cream (or Greek yogurt)

The Dry Mix:

• 1 1/2 cups (190g) all-purpose flour

• 1 tsp baking soda

• Pinch of salt

• 1 cup (170g) semi-sweet chocolate chips

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. Whisk the Wet: In a large bowl, stir the melted butter into the mashed bananas. Whisk in the egg, both sugars, vanilla bean paste, and sour cream until smooth.

3. Fold the Dry: Gently stir in the flour, baking soda, and salt. Mix just until combined—do not overmix, or the bread will be tough!

4. Add the Magic: Fold in the chocolate chips (save a small handful to sprinkle on top if you want that “pro” look).

5. Bake: Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

6. Cool: Let it rest in the pan for 10 minutes before transferring to a wire rack.

Ingredients