Decadent Banana Bread with Mini Chocolate Chips

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This recipe is a decadent spin on the classic banana bread – improved, in my opinion, with the addition of mini chocolate chips.  Every bite is delicious and dense, packed with chocolate and banana.  It’s a great way to use your overripe bananas and if for some reason it doesn’t disappear within a a day of baking, it freezes well tightly wrapped in foil.  I like to use the mini chocolate chips because they distribute more evenly through the bread and won’t sink to the bottom of your loaf pan.  The key to perfect banana breads is not overmixing the batter once the liquid ingredients are added to the dry. 

What to buy:

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, at room temperature, plus more for greasing the pan
  • 1 cup sugar
  • 2-3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
  • 1 1/2 cups mini chocolate chips

What to do:

  • preheat the oven to 350 degrees
  • combine flour, baking soda and salt and set aside
  • whisk eggs and vanilla until combined
  • grease a medium to large size loaf pan with butter or cooking spray
  • cream butter and sugar in a stand mixer until light and fluffy
  • gradually pour the egg mixture into the butter, while mixing, until incorporated
  • add the bananas (which will appear to curdle the mixture, don’t fret)
  • slowly mix in the flour mixture until just incorporated and fold in the chocolate chips
  • transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the bread comes out clean, about one hour
  • cool the bread in the pan on a rack for 5 minutes until you can flip it out to cool fully

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