Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
Step 2
In a large bowl, whisk together the melted butter and sugars. Stir in the egg, vanilla, sour cream, and mashed bananas until well combined.
Step 3
Sift in the flour, baking soda, and salt. The golden rule: Use a spatula to fold the dry ingredients into the wet until just combined. If you overmix, the bread will become tough and rubbery.
Step 4
Fold in the chocolate chips gently.
Step 5
Pour the batter into the prepared pan and sprinkle the extra chips on top. Bake for 55 to 65 minutes. If the top is browning too fast, loosely "tent" it with aluminum foil at the 40-minute mark.
Step 6
A toothpick inserted into the center should come out clean (or with just a few moist crumbs, but no wet batter). Let it cool in the pan for 10 minutes before moving to a wire rack.
Notes
Don't scoop the flour directly with the measuring cup; it packs it down. Instead, spoon it into the cup and level it off with a knife.
For the best mouthfeel, leave some small "chunks" of banana rather than blending them into a liquid.
I know it's hard, but letting the bread cool completely settles the structure and makes it much easier to slice without crumbling.
This dish is special because...
This recipe is a "bakery-style" favorite because it uses a combination of melted butter for flavor and sour cream (or Greek yogurt) for a deep, moist crumb that stays soft for days.
