Chocolate Chip Banana Bread
Yield: 8 to 10 | Total time: 1 hour
I used to have banana bread envy; every time I tasted someone's homemade banana bread I would always wish mine were as moist, as delicious, or as banana-y. I've tried so many recipes over the years, many included buttermilk or yogurt, oil instead of butter, etc. I have finally settled on this basic one (originally from an old Southern church cookbook) and modified it by reducing the amount of sugar, using butter in place of margarine and adding dark chocolate chips in place of pecans. This is a super moist banana bread with the added sweetness from dark chocolate. Note: It's best to use up those dark, overripe bananas (the riper the banana, the sweeter your bread). Just toss them in the freezer if not using right away and thaw out when ready. Although I finally have my go-to recipe for a moist, banana-rich bread, I'll keep testing new ones--maybe try one with some almond meal or cornmeal; add nuts or not.....What are some of your favorite add-ins to a basic banana bread?
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 to 1 cup sugar (if using very ripe bananas, use 3/4 cup)
1/2 cup unsalted butter, softened
4 medium very ripe bananas (about 1 1/2 cups mashed), lightly mashed
2 large eggs, beaten
1 cup dark chocolate chips
- Preheat oven to 350°. Lightly grease a (4.5”-x-8.5”-inch) loaf pan. Line the bottom with parchment paper or lightly flour the bottom.
- Whisk together flour, salt, baking soda, and cinnamon together in a bowl; set aside.
- Cream together sugar and butter in a stand mixer (or with a hand mixer) until light and fluffy. Add bananas and mix until bananas are well blended (no longer in big chunks). Stir in eggs and blend just until combined. Add reserved flour mixture into banana mixture and blend until just combined (be careful not to overmix). Stir in chocolate chips. Pour batter into prepared loaf pan and bake for 50 to 60 minutes; and until a tester inserted in center comes out (mostly) clean; some melted chocolate might stick and that’s OK. Let cool in pan about 10 minutes before removing from pan. Loosen edges, if needed, with a knife point. Turn pan over and bread should pop out. Remove parchment, if using. Serve warm or at room temperature.
Date Published: June 30, 2014
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