Chocolate Chip Banana Bread

Makes 1 (9-by-5-inch) loaf

Cooking spray

4 tablespoons unsalted butter

3 very ripe large bananas

1 large egg

1⁄2 cup packed dark brown sugar

1⁄3 cup sour cream

1⁄4 cup canola oil

1 teaspoon vanilla extract

1 1⁄2 cups all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoon kosher salt

3⁄4 cup semi-sweet chocolate chips

Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with cooking spray; set aside.

Melt 4 tablespoons unsalted butter in the microwave or on the stove. Mash 3 bananas in a large bowl with a fork or potato masher until smooth. Stir in the butter, egg, brown sugar, sour cream, canola oil and vanilla extract.

Add flour, baking soda and kosher salt. Stir with a rubber spatula until just incorporated but no dry spots remain. Measure 3⁄4 cup chocolate chips, then remove and reserve 2 tablespoons for topping. Fold the remaining chocolate chips into the batter.

Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the reserved 2 tablespoons chocolate chips.

Bake until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs attached, 55 to 60 minutes. Let cool 10 minutes in the pan, then flip the bread out of the pan onto a cooling rack and let cool completely before slicing.

Recipe notes: Store in an airtight container at room temperature for up to four days. The bread can also be wrapped tightly in aluminum foil and frozen for up to three months.