For the past week or so I’ve found myself nesting in preparation for my upcoming surgery. I feel like I need to clean everything, organize everything and cook everything in sight. Lucky for you, I had overly ripe bananas on my kitchen counter so I decided to make an ooey gooey chocolate chip banana bread – well, I decided to ask Regan to make me some chocolate chip banana bread.
The secret to sweet & moist banana bread all comes down to the color brown – the browner the bananas, the sweeter the bread. But, if your bananas aren’t brown enough don’t fret – just stick them in a brown paper bag and close loosely! Ripening fruit gives off ethylene gas and when you place the bananas into the brown paper bag, the gas gets trapped near the fruit causing the fruit to ripen faster.
Chocolate Chip Banana Bread
Ingredients
- 3 Brown bananas About 1 cup
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs at room temp
- 1 tsp vanilla extract
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350. Butter a bread loaf pan (9 x5)
- Mix together softened butter and sugar. Stir in lightly beaten eggs.
- Mash bananas then add to the sugar/butter mixture. Pour in vanilla extract.
- In a separate bowl, whisk together dry ingredients – flour, baking soda and salt. Once mixed, add to the banana mixture.
- Carefully fold in 3/4 cup chocolate chips then transfer to the greased bread pan. Sprinkle remaining chocolate chips on top then bake for 50 minutes or until a toothpick inserted into the center comes out clean. Let the bread rest for 10 minutes before serving.
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