My dear father...every time I come visit, he has to sit there and listen to my mom and I banter on about the latest health food or trend. He is such a trooper through all of our recipe testing (same can be said for my Hubby). So in honor of my father's favorite Ben and Jerry's ice cream flavor, Chunky Monkey, I made him this...
Bananas are a staple every time I make a grocery run, but I despise bananas when they are too ripe. Something about the smell and texture just bothers me. So whenever I have leftover bananas that are too ripe for me to eat, I always make banana bread! This recipe took it to a whole new level though!
I had all of the other ingredients in my pantry already, came across this recipe from Barbara Bakes, and couldn't pass it up.
So Dad, if you are reading, sorry to ruin the surprise! Oh, and just a heads up....there will be a slice missing :)
Chunky Monkey Banana Bread
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter, melted
1/2 cup sour cream (I used low fat)
2 eggs (room temperature)
1 teaspoon vanilla
1 cup coarsely smashed (chunky) very ripe banana (about 3 small)
1 cup semi-sweet or dark chocolate chunks
1/2 cup sliced almonds, toasted and cooled
Preheat oven to 350ºF.
In a small bowl, whisk together the flour, baking powder, baking soda and salt and then set aside.
Combine the sugar, melted butter, sour cream, eggs and vanilla in the bowl of a standing mixer. Beat until well blended and then stir in the mashed bananas by hand. Add the flour mixture and stir until just moistened. Mix in chocolate chunks and nuts.
Spoon the batter into an 9 x 5 inch loaf pan coated with baking spray. Bake for 60 minutes, check with a wooden pick (inserted in center should come out clean).
Cool for 10 minutes in the pan on a wire rack, then remove from the pan. Enjoy!!
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