Banana Chocolate Chip Bread

Do you ever buy things because you don't want to drive long to buy it again, and that place is the cheapest that you can get the product at? I do that. A lot. Most of the times it works out great, but sometimes, I end up making things just to finish it.

When 'Nupur' of 'One Hot Stove' started the 'BB4 - What's lurking in your kitchen?' she must have thought about situations like this. Thanks Nupur for a wonderful theme. I decided to make something to use my overripe bananas which I had picked up two bags from BJs. I choose 'Blueberry Banana Bread' from Susan's 'Fatfree Vegan Kitchen'. This bread isn't new to me. I had made this once even before I started blogging. I didn't follow her recipe exactly this time since along with bananas, I wanted to use up some sour cream too. And since my intention is not to sit and polish the whole loaf myself, I used chocolate chips instead of blueberries.

Here goes my version..

Ingredients:

• Whole wheat flour - 2 cups
• Salt - 1/2 tsp
• Baking powder - 3/4 tsp
• Baking Soda - 3/4 tsp
• Semi Sweet chocolate chips - 1 cup
• Honey - 1/2 cup (Susan uses Agave nectar and since I am not vegan and I didn't have any, I used honey)
• Sour cream - 1/3 cup (Susan says to use soy milk or applesauce)
• Lemon juice - 2 TBSP
• Overripe bananas - 3

A tip.. Before measuring honey, spray the measuring cup with vegetable oil spray so that it doesn't stick to the cup.

 Another tip - to equally distribute the batter, use an ice cream scoop to divide the batter among the pans.


Method:
Preheat the oven to 350 F. In a bowl, whisk together flour, salt, baking powder, baking soda. In another bowl, mash bananas. Add lemon juice, sour cream, honey and whisk together well. Add the dry ingredients to the wet and mix just until moist. Do not over mix. Add the chocolate chips and mix gently with a spatula. If baking as one large loaf, use 9 X 5 pan. I used three mini loaf pans. Grease the pan/s and pour the batter evenly. Smooth the top. Bake in the oven for 50 - 60 minutes in case of a 9 X 5 pan. I baked mine for 35 minutes or till the toothpick inserted in the center comes out clean. Cool on the wire rack in the pan for about 5 - 10 minutes. Remove from the pan and let it cool completely on the rack. Slice when completely cool. You could make them into muffins too. Check them at 22 minutes and then increase as needed for regular sized muffins. For mini muffins, check at 12 minutes and then increase as needed.

Needless to say, I am sending this to  'BB4 - What's lurking in your kitchen?' hosted by Nupur.

Happy Baking!!