This is a quite dense, moist banana bread that's almost puddingy with an added boost of chocolate bits throughout. Very ripe bananas are needed for their intensity. I usually ask if there are any out the back at fruit shops. Be careful when buying bananas for ripening at home - make sure they haven't been previously refrigerated otherwise the gases that cause ripening stop being released and they won't ripen any further.
Line a loaf tin with baking paper.
Preheat oven to 180C
Combine oil and sugars in a large bowl
Add eggs, banana, sour cream, vanilla and cinnamon and beat til combined.
Add flours and baking powder and salt and mix til just combined.
Fold through choc chips.
Pour into prepared tin and bake 1 hour
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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