Chocolate Chip Banana Bread

Preheat oven at 350°F (176°C). Butter and flour a 5″ x 9″ loaf pan. Sieve the flour, baking soda and fine salt. Whisk to mix.

Beat butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the eggs, one at a time, beat well.

Add in the mashed banana, sour cream and vanilla extract, beat until combined. Slowly add in the flour mixture, one tablespoon at a time, until well mixed. Add in the chocolate chips, stir to combine well.

Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted in the center comes out clean.

Cool the bread in the pan for 8-10 minutes. Remove it onto a wire rack to cool completely. Store up to 3 days in air tight container or freeze up to 3 months.