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Prep Time: 20 minutes Cook Time: 65 minutes
Yield: serves: Makes 2 loaves
½ cup butter, room temperature 1⅔ cups all-purpose 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt 1¼ cups sugar 2 large eggs 1½ cups mashed overripe bananas (I used 4 medium) 2 tablespoons sour cream 1 teaspoon pure vanilla extract 8 ounces of German baking chocolate, slowly melted 1 ¼ Cup pecan chips
Preheat oven to 350 degrees.
Butter and flour two bread loaf pans. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
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. Beat in bananas, sour cream, and vanilla.
Beat in flour mixture and chocolate on medium. Fold in pecans. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 55 to 65 minutes.