Banana Chocolate Chip Bread

We’ve all been there. You buy a bunch of perfectly ripe bananas at the grocery store (I actually prefer them a little bit green), you forget about them, and a few days later you have a bunch of brown, mushy bananas. You could throw them in the freezer to use for smoothies, or you could whip up a loaf of banana bread! I personally always opt for the latter.

What if you’re craving banana bread but you don’t want to wait a few days for the bananas to over-ripen? Fear not, because you can throw them in the microwave for a couple of minutes to soften them up! If you have to do this, make sure to let the bananas cool a bit after mashing them so that you don’t potentially cook the eggs when you add them to the mixture.

One of the things that I love about banana bread is that is a very versatile. You can spice it up by adding whatever you’d like: chocolate chips, nuts, dried food, different spices, etc. My go-to is semi-sweet chocolate chips if I have them on hand, but I also sometimes add walnuts or pecans if I happen to have them on hand.

Ingredients:

  • 4 over-ripened bananas (see note above if your bananas are not brown)
  • 1/4C semi-sweet chocolate chips (or chopped nuts of your choice, or both!)
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 stick of unsalted butter, softened
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 3/4C brown sugar
  • 2C flour

Instructions:

  1. Preheat the oven to 350° and spray and grease a 9×5″ loaf pan.
  2. Combine the flour, salt, baking soda, and ground cinnamon in a large bowl. Set aside.
  3. Mash the bananas with a fork in a small bowl. Cream together the brown sugar and the softened butter in a medium sized bowl. Beat in the eggs and then mix in the mashed bananas.
  4. Add the banana mixture into the dry ingredients and mix to combine. Fold in the chocolate chips and/or nuts.
  5. Pour the batter into the greased 9×5″ loaf pan and bake for 55-65 minutes, or until a tooth pick comes out clean.
  6. Transfer the bread onto a cooling rack and let cool for at least 15 minutes before cutting into the loaf. Serve warm with some butter and enjoy!

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