This recipe has been a work in progress for a few years. What’s most important to me is that it can be pulled off in one bowl, without a stand mixer. I add a little bourbon to enhance the brown sugar and banana flavor and some sour cream for added richness. There are also chocolate chips, because, duh, but feel free to skip them if you hate joy. All jokes aside, this is the perfect recipe to make with little ones as it couldn’t be easier. I hope you all bake a lovely loaf soon!
Recipe and Headnote Molly Adams
- 3 ripe bananas, (about 1 cup mashed banana)
- 1 cup brown sugar
- 3/ 4 cup olive oil
- 1/ 2 cup sour cream
- 2 eggd, at room temperature
- 1 tablespoon bourbon
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/ 2 teaspoon kosher salt
- 1 cup dark chocolate chips
- nonstick cooking spray
Preheat the oven to 350˚F and spray a 9 by 5 inch loaf pan with nonstick spray. Add bananas and brown sugar to a large bowl and mash with a potato masher. Add olive oil, sour cream, eggs, bourbon and vanilla and whisk until fairly smooth.
Place a fine mesh strainer over the bowl and sift in flour, baking soda, cinnamon and salt. Whisk until smooth. Add chocolate chips and fold until combined.
Scrape batter into prepared pan and bake for about 60-65 minutes, or until a cake-tester inserted in the center comes out clean.