Banana bread is pretty delicious on its own but imagine it topped with a crust of brown sugar, chocolate chips and macadamia nuts -- unbeatable!
The addition of a little sour cream to the recipe makes the bread really moist. This is complimented by the sweet, crunchy brown sugar crust.
- 4-5 ripe bananas, mashed
- 3/4 cup of butter
- 1 cup of white sugar
- 3 large free-range eggs
- 3 cups of all-purpose flour
- 2 tsp of baking powder
- 2 tsp of baking soda
- 3/4 cup of sour cream
- 1 tsp of pure vanilla extract
- 1 cup of semi-sweet dark chocolate chips
- 1/3 cup of brown sugar
- 1/3 cup of chopped macadamia nuts
- 1 loaf tin or 4 mini loaf tins
- Pre-heat the oven to 350F. Lightly grease the loaf tin/s. Set aside.
- Sift together the flour, baking powder and baking soda in a large bowl. Set aside.
- In a separate bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs one at a time. Stir in the vanilla and mashed bananas with a wooden spoon.
- Stir in the flour mixture alternately with the sour cream until it's just incorporated but don't over mix. You should still be able to see sections of sour cream throughout the batter.
- Pour the batter into the tin/s and then sprinkle on the brown sugar, chocolate chips and macadamia nuts.
- If you're using a large loaf tin, bake it for about 55 minutes to 1 hour. If you're using mini loaf tins, bake them for about 15-20 minutes.
- You can test the cake to see if it's ready by inserting a toothpick in the middle of it. If it comes out clean, it's ready.