This is one of the most fluffiest banana breads that you could ever make. No, there’s no secret. The recipe includes sour cream, which makes the batter a little creamier, and a little more melt-in-your-mouth type of goodness. The chocolate chips are an added bonus for your taste buds! The dark brown crust on this banana bread is created by rubbing the pan down with butter. Oh. my. gosh. The butter does all the wonders. Solid crust with moist and fluffy insides.
I had very few issues with this recipe other than my oven. The first couple attempts at this, I had the temperature set to a low 350°F. The bake was pushed from 60 minutes up to 75-85 minutes to complete. Some of the bakes weren’t even complete and I ended up with some rawness in the middle. By opting to move to 375°F, the bread was fully complete at the 60 minute mark. Make sure to test your oven on the length of baking.
I also tried to make a gluten free version with coconut flour, but the bread fell apart when removing from the pan. I reduced the amount of coconut flour to two-thirds the amount of the regular flour, but I haven’t ever done a swap before on baked goods. Baking is not my strength and I’m not used to swapping, unless it is equal 1:1 ratios. Have you had successful experiences baking with coconut flour?