Sour Cream Banana Bread

by Paige Slade

I was nervous to try this recipe and it took a little longer than I thought to cook but it turned out extremely delicious. If you are in the mood for happiness, I strongly suggest it.

1/2	cup + 1 Tbs. butter; room temp.	6	cups all-purpose flour
3	eggs	1 1/2	Tbs. baking powder
1 1/2	cup sour cream	2	Tbs. baking soda
3	cups sugar	1 1/2	tsp. salt
2 1/4	cups mashed ripe banana	1	cup semi-sweet chocolate chips
3	Tbs. lemon juice

In a mixing bowl cream together butter, eggs, sour cream, and sugar. In a separate bowl combine bananas and lemon juice. Stir to mix well. In a separate bowl sift together flour, baking powder, baking soda, and salt. Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chocolate chips. Pour batter into a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean. Around 40 minutes, I lifted up the lid and sprinkled some sugar on the top in hopes to caramelize the crust. Yummy! My banana bread unfortunately took 1 1/2 hours to cook.  If you don't lift up the lid due to curiosity will definitely speed up the process. When it is finally cooked, the top will be VERY dark brown (like regular banana bread) and at first you may think that it is burnt but if the knife or toothpick comes out clean, you've made a masterpiece. Bon Appetit! Serves: 15-20.