MARTHA STEWART’S BANANA-CHOCOLATE BREAD
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
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1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
3. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan.
Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
4. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.
Notes: Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.
Chopped or chips? For this loaf, we like the variety of sizes we get from chopping. Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.
Kitchen tip: If your bananas aren't quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften.