Here’s the deal: I thought I had a great “banana bread” recipe.  I thought I had that one figured out.  But no.  No, I didn’t.  Until tonight that is.  Tonight, my husband devoured this within minutes of its debut.  Thereby demolishing any need to cook dinner.  So, I popped open a bottle of this William Hill Chardonnay and drank it with banana bread.  Banana bread and Chardonnay? Strange.  Very strange.  But so good.

I took this recipe from Home Baked Comfort by Kim Laidlaw for Williams Sonoma and made my own pecan and chocolate chip additions… check it out.

INGREDIENTS:

2 cups of all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp grated nutmeg

3 ripe, large bananas, smashed

2 large eggs (room temperature)

1 cup of firmly packed dark brown sugar

1/4 cup sour cream

1 tsp vanilla extract

4 tbsp of unsalted, melted butter

1/2 cup of chopped pecans

1/4 cup of milk chocolate chips

INSTRUCTIONS:

1. Heat oven to 350. Butter and very  lightly flour two 9×5 loaf pans.
2. In a large-ish bowl sift together the flour, baking powder, baking soda, salt, cinnamon,  and nutmeg.
3. In a mixer (or large bowl) mix together the bananas, eggs, brown sugar, sour cream, vanilla and melted butter.
4. Slowly add the dry ingredients to the mixer or bowl with the wet ingredients.
5. Stir in the chopped pecans and chocolate chips.
6. Divide the batter between the two buttered and floured loaf pans.
7. Bake about 35 minutes, give our take a few minutes, until a toothpick inserted in the middle of the loaf comes out clean.
8. Let cool, then proceed to devour.