So what is it that makes this banana bread out of this world good? Thinly sliced bananas! Yep, that’s the secret. Instead of mashing all the bananas and adding them into the batter you thinly slice one and stir the slices in. This ensures extra pops of pure banana flavor throughout the whole loaf.
I had never thought to do that before but I’m so glad I know to do it now. There are other recipes I enjoy but I’m pretty sure those are all getting tossed out. I’ve found my one true banana bread match and am sticking with it.

 

Ingredients:

3 medium bananas, divided

½ cup butter, melted

1 cup granulated sugar

2 eggs

2 teaspoons vanilla

½ cup sour cream

1 teaspoon baking soda

1 teaspoon kosher salt

1½ cups all purpose flour

½ cup mini chocolate chips

½ cup chopped walnuts

 

Directions:

1. Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and up the short
sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.

2. In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. Slice the remaining
banana thinly, and set aside.

3. In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth.
Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the
flour until incorporated.

4. Fold in the chocolate chips, walnuts, and sliced banana.

5. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the
center comes out clean.

6. Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the
banana bread out of the pan to cool on a wire rack.

 

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Quick tip: Serve with vanilla ice cream and hot fudge for an epic banana bread sundae!

Recipe courtesy of Cookies and cups. Photo courtesy of Escapades in Eating.