Does it bother you that the banana bread in the picture isn’t straight? My OCD is acting up and there’s nothing I can do about this picture now because I don’t have anymore to photograph! Ugh, at least it was delicious.
For the last few days, I have been trying to conjure up a story about banana bread and why I decided to do a post on it. I can’t. I don’t have one.
Will a recipe suffice? It should, because that’s all you’re getting from me at this point.
CHOCOLATE CHIP BANANA BREAD
INGREDIENTS (makes 1 loaf, cook time 60 – 70 minutes)
- 1 cup pureed ripe bananas (2 large or 3 small bananas)
- 1 tbsp milk
- 1 tsp ground cinnamon
- 1 stick unsalted butter
- 2 eggs
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp of salt
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips + a few for toppings
PREPARATION
- Preheat oven to 350ºF and grease/butter loaf pan or line it with parchment paper. If you don’t have a loaf pan, use another baking dish.
- Cream the sugar and butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla extract, banana puree, and milk.
- In a separate bowl, combine flour, baking powder, baking soda, and cinnamon.
- Add dry ingredients to banana mixture and mix until flour disappears. Add chocolate chips if you choose.
- Pour batter into loaf pan and top with a few chocolate chips so it can look nice once it’s baked.
- Cover loosely with foil. Make sure you leave enough space for the banana bread to rise. Remove foil after 45 minutes and continue baking uncovered to allow the top to brown. Use skewer or cake tester to check for doneness. If it comes out clean, remove your banana bread from the oven.
In Hawaii, they cut slices of plain banana bread and turn it into French toast, but if you decide to include the chocolate chips… maybe skip the added sugar. I haven’t tried it with butter yet, but the sweet and salty combo sounds pretty good to me!
More Than A Craving 