Some people are very superstitious when it comes to test taking. For instance, when Mr. Hillman’s Helpings took a MAJOR test in 2005 I sent him with some of my mom’s famous chocolate chip banana bread. He was CONVINCED that the banana bread was part of the reason he did well. (amazing actually)

So when it came time to take another MAJOR test last Monday, can you guess what he asked for in his lunch? You got it! Chocolate chip banana bread. This recipe is definitely a favorite of mine. It travels well, freezes well, and takes literally no time to prepare. (OK, besides the baking time)

The best part is, you can serve it as part of brunch, as a dessert, or simply as a good luck snack.

Oh yeah, make sure you watch out for banana bread thieves- turn your back and it will be gone in an instant!


Programming Note: I will be away on business next week, so the next issue of Hillman’s Helpings will come on June 7th. Don’t you hate it when work gets in the way of your personal life? 😉


Preheat oven to 350 degrees.

Grease a non-stick loaf pan with Pam cooking spray.

In a large bowl, cream 1 stick of butter and 1+1/3 cup sugar in a standing mixer or with a hand mixer. Add 1 tsp. vanilla and ½ cup light sour cream.

Add 2 eggs, one at a time. Incorporate each egg with the mixer after it is added.

In a seperate (and smaller) bowl, mix 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and ¾ tsp. salt.

Add flour mixture to batter alternately with 2 mashed (FRESH and ripe, not frozen) bananas.

Add 1 small bag of chocolate chips to the mixture and stir to combine.

Pour into greased loaf pan and bake 45-60 minutes or until toothpick comes out smooth.

Note: Test the bread in the middle – it takes the longest to cook.

Bon Appetit!

I hope you’ve enjoyed Hillman’s Helpings! Bake this bread for someone you love.


Lauren Hillman
Hillman’s Helpings