1 cup (250 ml) very ripe bananas mashed with a fork (about 2 bananas)

1 cup (250 ml) sour cream

2 cups (300 g) unbleached all-purpose flour

1 tsp baking soda

¼ tsp salt

2 eggs

1 ½ cups (360 g) lightly packed brown sugar

½ tsp (2.5 ml) vanilla extract

½ cup (125 ml) canola oil

3 oz (85 g) dark chocolate, chopped (about ½ cup)

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 6-cup (1.5 litre), 10 x 4-inch (25 x 10 cm) loaf pans and line each with a sheet of parchment paper, letting it hang over two sides.

In a bowl, combine the bananas and the sour cream. Set aside.

In another bowl, combine the flour, baking soda and salt. Set aside.

In a third bowl, beat the eggs, brown sugar and vanilla with an electric mixer until the mixture triples in volume. Add the oil in a thin stream. Stir in the dry ingredients, alternating with the mashed bananas. With a spatula, stir in the chocolate. Spread the batter into the pans.

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