Sour Cream Chocolate Chip Banana Bread

I feel like I've "hit the ground running" as the first week of 2010 draws to a close.  I know the momentum of the year will ebb and flow, but so far, my year has gotten off to an energetic start and I like how it feels: invigorating, fresh, new.  

One of the first things I did this week was sit down in front of my computer and type out a list of goals that I want to either accomplish or continue working on.  I've never sat down to write out my personal goals before and it feels good to see them in black and white.  My plan is to keep adding goals to my list as the year progresses, crossing off the goals I accomplish, and keep other goals on my list indefinitely since some of my personal goals do not have an end date.  I like using the word "goals" instead of "resolutions" because goals are life's activities that you work towards over a span of time.  Sometimes a lifetime.  If you look in the dictionary, you'll see that the definition of a goal is "the object of a person's ambition or effort; a destination".  That resonates with me.

One of the goals I've set for my cooking life is to continue branching out, getting out of my comfort zone, and trying new recipes.  I have plans to teach myself how to make bread and to gain an even deeper knowledge of my Italian heritage by learning to cook regional specialties.  And as I begin to implement the new design changes to Flavia's Flavors, I will publish a recipe index (thanks for bearing with me).  I have also decided to participate in Project 365 in order to continue learning about digital photography and improving my skills.  I'm hoping I can stay disciplined enough to stick with it.  You can view my Flickr Photostream here.  If you are a Flickr user, feel free to leave a comment and tell me what you think.

I'm still planning on keeping things here at Flavia's Flavors accessible, familiar, and true to the home cooking style I love so much.  But I do want to vary things up a little in the kitchen, even if it's just trying a variation of a tried-and-true recipe.  Like this banana bread, for example.  I recently discovered a lovely new blog called Savory Sweet Life written by a woman named Alice.  In her first post of the New Year, she listed her Top 10 favorite recipes that she made in 2009, and when I saw her recipe for Sour Cream Chocolate Chip Banana Bread, I knew I had to try it for myself.  The pictures of it just screamed delicious.  I'm eating a piece right now as I write this post.  Oh look, I just finished it.  Time to go get another piece. Excuse me, I'll be right back.

Yes, it's that good.  You won't look at banana bread the same way after you try a piece of this.  And if you are a parent who is trying to get your kids to eat their fruits and veggies without a side of complaining, I doubt you'll hear a peep when you give them a slice.  Between the bananas and the sour cream, this bread gets extra points for moistness.  The cocoa powder adds an intense chocolate flavor.  And mini chocolate chips, which only partially melt into the bread, give you tiny bursts of chocolaty-ness in every bite.  I suspect that this recipe would also do well as a Bundt cake or even cupcakes.  So if you've written a list of goals (or resolutions) for yourself this year, be sure to add making this bread to your list.  You'll be glad you did.

Sour Cream Chocolate Chip Banana Bread

Adapted from Savory Sweet Life

1 stick unsalted butter, at room temperature

½ cup granulated sugar

1 egg, at room temperature

2 large, ripened bananas, mashed

½ cup sour cream

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. baking soda

2 T. cocoa powder

½ tsp. salt

1 cup semi-sweet mini chocolate chips

½ cup chopped walnuts (optional)

Preheat oven to 350°.  Grease a 9"x 5" loaf pan with butter or cooking spray. 

In a bowl, whisk together the flour, baking soda, cocoa powder and salt.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until well incorporated, scraping down the sides of the bowl as necessary.  Add in the egg, bananas, sour cream and vanilla extract and mix until well blended.  On low speed, gradually add the flour mixture and mix on medium speed until well combined, scraping down the sides of the bowl as necessary.  Mix in the chocolate chips and walnuts (if using).

Pour the batter into the loaf pan and bake for 50 minutes to 1 hour.  Since oven temperatures can vary, start testing the bread 10 minutes before the cooking end time.  Use a toothpick or wooden skewer and insert it into the center of the bread to test for doneness (it should come out clean).  Remove to a wire rack and let cool for about 15 minutes in the loaf pan.  Invert onto the cooling rack to cool completely.  Store at room temperature, covered with plastic wrap or aluminum foil.  Don't plan on it lasting very long.

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[Linda]

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