This was made on a whim from the bananas I thought I would start eating before I run. I didn’t eat them. But what I do like to eat before I run is a tear of banana bread, specificaly with chocolate chips. I sliced, then froze the loaf. I pull out a couple pieces at a time, keep them in the fridge, and just tear off hunks as needed.

• 2 very ripe bananas
• 1/3 cup low fat sour cream
• 2 eggs
• 1 1/3 cup a.p. flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 cup brown sugar
• 1/2 cup cane sugar
• 1 tsp vanilla
• 2 T butter, softened
• 1 T peanut butter
• 1/3 cup cocolate chips

Preheat oven to 375 degrees. Grease and flour a loaf pan. Mash bananas in a medium bowl. Stir in sour cream, and set aside. Beat eggs in a seperate bowl. Measure flour into a small bowl and whisk in baking soda, and salt. In a medium bowl, beat butter, peanut butter, and vanilla. Mix the sugars into butter mixture. Add the eggs to the butter mixture and blend. Scrap the sides and bottom of bowl, then add the dry ingredients. Mix just until combined. Stir in banana mixture and chocolate chips. Pour mixture into prepared loaf pan and place in oven to bake for 50-55 min. Remove from oven when a toothpick poked in the center comes out clean. Allow to cool on a wire rack.