Chocolate Chip Banana Bread made with Sour Cream



Ok, so I had all these ripe banana’s laying around and I needed to use them, fast.  So, I made two recipes that  you will love!  First, I made a banana bread with sour cream.  Currently, I am experimenting with greek yogurt, sour cream in my baking mostly because its a fun change of pace and also it can be used as a substitution for buttermilk.  Lets face it how often do you have buttermilk in your refrigerator.  I usually will mix greek yogurt or sour cream with regular milk till it has the consistency of buttermilk.  Then, I have a bonus recipes, banana cookies!  Both recipes are healthy and delicious.  Enjoy! Happy Baking!!

Yields 1 6×9 pan for these rectangular bites, perfect for dipping in coffee.


  • 1 1⁄2 cup plus 3 tablespoons Whole Wheat Flour
  • 1 1⁄2 teaspoon Baking Powder
  • 1⁄2 teaspoon Salt
  • 1⁄2 cup Brown Sugar
  • 1⁄2 cup Mini Chocolate Chips
  • 2 Ripe Bananas, smashed
  • 1 Egg
  • 2/3 cup of sour cream plus 2 tablespoons of milk, mixed
  • 1 teaspoon Vanilla
  • 1/2 cup of walnuts (optional)


Preheat oven to 350 degrees. Grease a large loaf pan.

Mix together bananas, egg, greek yogurt, vanilla, and sugar.

Gradually stir in the flour, baking powder, and salt. Add in the chocolate chips, walnuts if using.

Evenly pour the batter into the pan about 1/2 full. Bake for 35-45 minutes ( I have a hot oven so may be closer to 45), or until toothpick comes out clean. Cool completely before removing and cutting.



From pinterest of course:)  These are fast and easy, which we all love!

Banana Cookies

(Makes 12-16 cookies)

2 medium ripe bananas, mashed
1 cup of uncooked Old Fashioned Oats
1/4 cup chocolate chips

Preheat oven to 350°F.  Spray a cookie sheet with nonstick cooking spray.  Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a spoon, scoop up the batter and place on the cookie sheet.  Bake for 12-15 minutes.

Bacon and Egg Cupcakes

Here is a great breakfast you can eat all weekend!  I got this right off, of course I changed a few things 🙂  You can use regular bread(martha style), any type of pillsbury dough in the tube or puff pastry dough you buy in the frozen aisle(my style).  The pillsbury dough tubes usually have shorter baking time then the eggs, so if you go with that your dough will be crispy and plenty brown on the edges.
  • pillsbury dough crescent croissants
  • half a pound of bacon (healthier option turkey bacon)  Or simply omit meat entirely
  • 8 large eggs
  • coarse salt and ground pepper
  • green green onions chopped for toping (optional)
  1. Preheat oven to 375 degrees.  With a rolling pin, flatten croissants triangles slightly, then press triangles into each muffin cup, with a cookie cutter trim excess dough, making sure croissant dough comes up to edge of cup, overlapping slightly. Use extra croissant dough to patch any gaps.
  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen croissants. Serve immediately.

If want to save left overs, store in air tight container, heat up in oven.


Eggs are a great source of protein but small in serving size.  You can have and egg in the morning and the protein will keep your hunger under control till lunch or a healthy snack.  Eggs are also a great source for Omega 3’s, which help with reducing inflammation.  Other benefits include brain and nerve health, the list goes on!