Ingredients
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup plus 2 TBSP sugar
- 2 eggs
- 1/2 cup vegetable oil
- 4 very ripe bananas, 3 mashed and 1 sliced
- 2 TBSP creme fraiche (or sour cream)
- 1 tsp bourbon (or vanilla extract)
- 2/3 cup walnuts, chopped
- 2/3 cup semi-sweet chocolate chips
Directions
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Preheat oven to 350 degrees F. Line a 9″×5″×3″ loaf pan with parchment paper (only needed on the 2 long sides of the loaf pan). Butter the 2 short sides.
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In a medium bowl, sift together the flour, baking soda, and salt. In a stand mixer with the whisk attachment, whisk the sugar and eggs until light in color and fluffy, about 10 minutes on high speed. Turn speed down and slowly drizzle in oil. Continue to mix until the batter comes together. Add in mashed bananas, creme fraiche and bourbon. Mix until just combined.
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With a spatula, fold in the sifted flour mixture until just combined. Fold in walnuts and chocolate chips. Pour into loaf pan and top with the sliced bananas. Using your fingers, push the slices of banana into the batter so that they are submerged.
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Bake for 1 hour. Test to make sure a toothpick comes out clean after inserting it into the center of the loaf. Allow to cool in the pan for at least 30 minutes before you cut into it.
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Mini Muffins bake in 15 minutes – times change depending on the size of the muffin tin, so be sure to test them with a toothpick before you decide they’re ready.