Double Chocolate Chip Banana Bread

It's been at least two weeks since I've had to bake using up bananas--that my husband refuses to eat because they're "past their prime"--Seriously!

It just so happens that my King Arthur Flour July 2012 baker's catalogue came the other day and inside, besides some great new products, it had some new recipes and this was one of them that I wanted to try.  I've done a chocolate chip banana bread, but never a chocolate~chocolate chip and who doesn't need a kick of chocolate to get through the week:-)  How Perfect.

The only change I made was deciding to use my mini-loaf baking pan instead of a 9" x 5" loaf pan.

I thought..."wouldn't it be great to create little loaves to give as gifts or to easily freeze?"  So today, I have some workman here trimming up some of the trees in our yard that have gone wild and these make the perfect little treat with a bottle of water to say thank you!

Of course, I'm not sure they care that I've taken the time to wrap them with a bow and all, but nonetheless they'll have to because for me, Presentation is Everything!

Double Chocolate Chip Banana Bread
from King Arthur Flour Catalogue, July 2012

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 large egg
1 tsp. Vanilla extract or Vanilla Paste (which is what I used)
1 cup mashed banana (about 2 medium)
1/2 cup sour cream
1 cup King Arthur All-Purpose flour
2 T cocoa
1 tsp. baking soda
1/4 tsp. Kosher salt
1 cup mini Semi-sweet chocolate chips

1 cup chopped pecans or walnuts (optional--I added it to the batter, but wasn't called for)

Preheat oven to 350F-degrees.  Lightly grease one 9" x 5" loaf pan or a mini loaf pan.  
In a stand mixer, using the paddle attachment, cream the butter and sugar until light.  Beat in the egg, scraping down the sides of the bowl.  Add the vanilla, mashed bananas and sour cream and beat just to combine.  In a separate bowl, mix the dry ingredients, then, stir into the batter.  Finally, stir in the mini chips and nuts (if using).

Notice~the batter is a light tan, but the color enriches as it bakes

I used my one-quarter cup scoop to measure out the batter into the 8 mini loaf sections of the pan.

Bake in preheated oven for 30 to 35 minutes.  A regular loaf pan will take between 45 to 60 minutes. Use a cake tester or wooden skewer inserted in the center--when done it comes out clean.

I realize it may be too hot in some areas to bake, but if you have a cat like my Bailey, he gets me up between 4:00 to 4:30 a.m. and baking isn't a problem...then finds a sunny spot to go back to sleep:-D Enjoy!

Who Me????