Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
- 1 1/2 cups all-purpose flour, plus more for the pan
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 1 large egg, at room temperature
- 3 very ripe bananas, mashed
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 cup semisweet chocolate chips
- 3/4 cup chopped pecans
Directions
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
- Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
- Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
- Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.
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