I always love making quick breads and had some perfectly ripe bananas last week... so making banana bread was a no-brainer. This is a 15-year-old recipe from Cooks Illustrated- its awesome! I brought it to a work meeting and (I think) it was enjoyed by all!
1 cups all-purpose flour
10 tablespoons granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted walnuts, chopped finely
2-3 ounces bittersweet chocolate, grated
3 very ripe bananas, mashed well
1/4 cup sour cream
2 large eggs, beaten
6 tablespoons unsalted butter, melted & cooled
1 teaspoon vanilla extract
Butter and flour a non-stick loaf pan and preheat the oven to 350 degrees. Adjust the rack to the bottom-middle position.
Whisk together the flour, sugar, baking soda, salt, walnuts, and chocolate in a large bowl. Set aside. In a medium bowl stir together the bananas, sour cream, eggs, butter, and vanilla and slowly fold into the dry ingredients. Pour into prepared pan and bake about 50 minutes- although you may want to check it early, just in case. Don't overcook!