Banana chocolate chip sour cream bread

Recipe: Banana Chocolate Chip Sour Cream Bread

In the United States, bananas are our favorite fruit. Each of us eats more than 11 pounds a year. A banana is a great choice because it's high in fiber, potassium, magnesium and antioxidants. They also are loaded with vitamin B6. Bananas can help you lose weight, boost your white blood cells, and help build a stronger nervous system.

This low-sodium banana bread is quick and simple and also contains chocolate chips and sour cream. The secret to keeping this a healthy dessert is to remember the serving size is one slice.

Ingredients:

Oil and flour to coat loaf pan
1/3 cup canola oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
6 medium bananas, ripe (larger brown spots), mashed
1 cup light sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 cups flour
1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 300 F. Oil and flour a 9x5-inch loaf pan, set aside.
2. In a mixer, cream butter, white and brown sugar. Mix in eggs, mashed bananas, sour cream, vanilla, cinnamon and nutmeg. Add baking soda and flour. Stir in chocolate chips. Do not over mix.
3. Pour batter into loaf pan. Bake for 60-75 minutes. Check for doneness. A toothpick should come out clean.
4. Cool in pan for 10 minutes. Use a knife go around the loaf to loosen it from the sides. Gently tip upside down onto a cooling rack. Let cool completely (about 1 hour). Wrap in plastic or foil wrap and cool in the refrigerator for 1 hour. This helps prevent the bread from falling apart. Cut into 1/2-inch slices.