This is a hybrid recipe. It originally was my mother in law’s recipe (she did the sour cream + baking soda) and then my friend Monica made the Andrew Zimmer banana bread and it was delish - so I pretty much combine the two to make IMHO and my kids THE BEST BANANA BREAD ever!! Although let’s be honest, it’s really more cake than bread…

Ingredients:

1 C white sugar

½ C dark brown sugar packed

1 C butter, room temperature

2 large eggs

1 teaspoon vanilla extract

4 large, ripe bananas

¾ C sour cream (I use low fat and think it works better than regular)

1 teaspoon baking soda

Pinch of kosher salt

2 cups flour

1.5 C chocolate chips

Instructions:

Preheat oven to 350 degrees

Grease a large loaf pan or two standard loaf pans

Dissolve baking soda into the sourcream in a separate bowl

Cream butter and sugars together

Add eggs, vanilla and combine

Add sourcream and combine

Add bananas and combine

Add flour and salt and combine

Fold in chocolate chips

Load into pan(s)

Bake in preheated oven for 55-65 minutes or until a tester comes out clean. If the side and tops are getting too brown cover with foil until it is cooked thru.

Cool and enjoy! PS this freezes really well.