Preparation

• Preheat the oven to 350°F, grease a loaf pan and gather all ingredients.
• In a medium bowl whisk all the dry ingredients together and set aside.
• In a medium sized bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the oil and both sugars just until smooth.
• Add the eggs one at a time, scraping down the sides of the bowl after each addition and mix each one just until incorporated.
• Add the vanilla and sour cream then mix until incorporated.
• Mash the bananas and fold in.
• Fold the dry ingredients into the wet just until almost fully incorporated. It's ok if there are a few flour streaks throughout.
• Set aside a handful of chocolate chips for sprinkling over the top of the batter. Dredge remaining chocolate chips in flour, shake off the excess flour and fold them into the batter.
• Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top.
• Optional - Place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly.
• Bake at 350° for 55-65 minutes or just until a toothpick comes out clean or with only a few crumbs. Remove from oven.
• Optional - Sprinkle the remaining 1 teaspoon of granulated sugar over the top of the banana slices and brulee with a kitchen torch until sugar is melted and slightly crisp. The sugar will turn a dark brown almost black color on top of the banana slices.
• Allow the bread to cool for 20 minutes before transferring out of the pan to cool the rest of the way to room temp. Slice, serve and enjoy!