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Then some weeks, I buy the bananas, and they sit there forever. Ok, not forever, but until all of a sudden my kitchen
becomes a fruit fly factory. One of these days I'm going to remember to try washing the bananas as soon as I come
home and see if that really works.
Good thing I love to make banana treats, because if a whole bunch goes brown and spotty, we are going to be munching
on Nutella banana bread and banana toffee cake all week for breakfast, maybe even some banana bread muffins too.
Each recipe is better than the last with a hot cup of coffee in the morning. Or in the afternoon, if I'm being honest.
This time when the bananas turned, I decided it was time to ramp up a family favorite with some extra chip-loving. Extra
chocolate chips always get rave reviews here. Now, I actually wasn't even going to photograph this bread because I only
changed the recipe slightly. So, I sliced it up and let the kids go to town on it. After my daughter took one bite, she
turned and asked if I was going to blog this bread. I told her no, and she just shook her head and said, "Mom, this is
awesome. You need to share it."
I'm glad I jumped up and took pictures of it right away, because that loaf of bread didn't last very long with three hungry
kids munching on it. Ok, fine, I may have downed a few slices too. My daughter was right... this bread was totally
awesome and had to be shared. Make a loaf and thank my daughter for her smart thinking!
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Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 eggs
1 cup mashed banana, two ripe bananas
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cinnamon chips
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
Directions
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Recommended Equipment
Source: Adapted from Sour Cream Banana Bread on Inside BruCrew Life.