Banana Chocolate Loaf

Val usually makes this as one large, luxurious loaf so she can give it as a gift or bring it to a large crowd event. You can make it in two pans if you want smaller loaves and they will still be large enough for a group of friends.

• 1/2 cup unsalted butter (1 stick), softened
• 1 2/3 cups sugar
• 2 eggs, lightly beaten
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 tablespoons sour cream or unflavored yogurt
• 1 cup ripe banana mashed (2 large)
• 2 cups all-purpose flour
• 2 cups chocolate bits
• 3/4 cup walnuts, chopped

Equipment: One 9x5x3 inch loaf pan, buttered and floured, or two 8-1/2x2-1/2x4 inch loaf pans.

Preheat oven to 350°F.

Cream butter and sugar together. Add half of the beaten egg. Mix well, and add remaining egg with salt.

Stir in vanilla.

In a separate bowl, stir baking powder and baking soda into sour cream or yogurt. Add to butter mixture. Stir in mashed banana and flour, alternating each ingredient. Mix well, but do not overmix.

Fold in chocolate bits and walnuts.

Pour into a butter loaf pan. Bake in preheated 350° F oven for approximately 90 minutes for one large loaf, 60 minutes for 2 small loaves, or until a tester comes out clean.

Cool in pan for 20 minutes. Remove from pan and let cool completely on a wire rack.

Yield: One extra-large loaf or two medium loaves.

Contributor: Valerie Berg

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