Cocoa Nib Sour Cream Banana Bread
Ingredients
- 1/2 cup unsalted butter 1 cube, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup overripe bananas usually between 2-3 bananas, mashed
- 1/2 cup sour cream
- 1/2 cup roasted cocoa nibs optional, I like Barlovento Nibs from Amano
- 1/2 cup chocolate chips optional, milk or dark
Instructions
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Preheat oven to 350 F.
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Coat one large loaf pan with cooking spray, or grease liberally.
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In a large mixing bowl, cream together margarine, sugar, eggs, and vanilla with a hand mixer.
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In another bowl, mix together flour, baking soda, and salt. Add dry ingredient mixture in two parts to wet mixture, and blend until just incorporated. (I still use the hand mixer for this on low speed). Add the bananas and mix until well combined.
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Fold in the sour cream until just incorporated.
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Fold in cocoa nibs and/or chocolate chips if desired.
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Pour batter into prepared pan.
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Cook for 65-70 minutes, or until browned and a toothpick comes out clean in the center.
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Cool on a wire rack for about 15 minutes before removing from pan.
Recipe Notes
1. I never actually measure the chocolate chips or cocoa nibs. I just of just put them in until it "looks right" so feel free to adjust those measurements. Some days you may want more, some days less, some days one or the other, some days none at all (although I'm not sure why you'd eliminate the best part!)
2. The chocolate chips I use (usually Guittard brand) tend to sink a little bit during baking. For me, the trade off of the moist bread is worth it. But you may want to try finding smaller chips or even mini-chips if you want to keep them more evenly distributed throughout the bread.
Change it Up:
1. Substitute your favorite chopped nuts for the cocoa nibs
2. For mini-loaves, cook for 40-45 minutes. (Makes 4)
3. For muffins, cook for 20-23 minutes. (Makes 18-20)