Banana bread rocks because when bananas are too ripe to eat right out of the peel, they’re the PERFECT consistency for banana bread and you won’t have to throw away your uneaten bananas.
Chocolate Chip Banana Bread rocks because, well.. lets face it, chocolate is delicious. And chocolate added to good banana bread, makes GREAT banana bread.
Banana bread may seem like a general bare bones recipe that’s hard to mess up and while that’s true, there are a variety of recipes that will produce very different breads. I prefer a banana bread that is moist, and this recipe from Joy of Cooking is the most basic, moist, delicious banana bread I’ve ever tasted.
Chocolate Chip Banana Bread
Adopted from Joy of Cooking
Preheat Oven: 350 degrees
grease a 8 1/2 x 4 1/2-inch loaf pan
Whisk together thoroughly:
1 1/3 cups of flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
In large bowl stir together
5 1/3 teaspoons unsalted butter
2/3 cup sugar
Beat in flour mixture until blended and the consistency of brown sugar then, gradually beat in:
2 large eggs, lightly beaten
combine 1 cup mashed very ripe bananas (about 2 whole bananas)
1/2 cup chocolate chips
scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Let cool in the pan for 5-10 minutes before unmolding to cool completely on rack.
I received this super cute loaf pan from my boyfriend’s brother for Christmas. He obviously knows me quite well, because this exact green is one of my absolute favorite colors, plus when you add a golden loaf of warm chocolate chip banana bread its about the prettiest thing in my kitchen!
A piece of this bread is the perfect solution for breakfast, a snack or even to manage your sweet tooth.
Just slice, serve and enjoy!