It’s always a happy accident when I buy too many bananas and they ripen faster than expected because it gives me the perfect excuse to make banana bread. Since bananas and chocolate are a favorite combination, I grabbed a bag of chocolate chips and came up with this recipe. I like this quick bread warm from the oven with coffee or as a late night snack with a cold glass of milk. BONUS: If you’re craving banana muffins instead, check out my daughter’s spiced variation.
3 bananas, very ripe
5 tablespoons butter, melted
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips
8 1/2 x 4 1/2 loaf pan
medium (3-quart) mixing bowl
measuring cups and spoons
1. Set oven to 350 degrees. Spray loaf pan with cooking spray and set aside.
2. Mash bananas with fork in bowl. Add melted butter, both sugars, egg, and vanilla. Mix well.
3. Add flour, baking soda, cinnamon, and salt. Mix until just combined. [Batter will be lumpy.]
4. Gently fold in chocolate chips until thoroughly mixed into batter.
5. Pour batter into prepared pan and bake until cooked through–about 40 minutes. A toothpick inserted into the center should come out clean.
NOTES & TIPS
• Bananas are ripe when their aroma gets noticeably stronger and the peel develops brown spots. Bananas are very ripe when the peel is more brown than yellow. The browner the banana peel, the sweeter this bread will taste.
• Overmixing can cause quick breads to be dry. Mix ingredients until just combined.