1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream (used plain yogurt)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped (used Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips)
*1/4 sliced almonds, for topping
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Top with almonds. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.
*When I have overripe bananas I was always think of making Banana Bread. Certain recipes always turns out dry. This is the second recipe I tried which turned out moist kind of between cake and bread. In my other Banana bread recipe ask for buttermilk and this one ask for sour cream which I substituted with plain yogurt. Both are in my site and worth keeping. I topped it with sliced almonds, to give it a little bit of crunch. enJOY!!!
Source: Martha Stewart