Banana’s are so tasty. Especially right before they get too brown to eat, because they’re sweet and delicious. Though I’ve come to find out my close friend likes them best when they’re almost green. Bitter and have more of a crunch or snap to them. I guess everyone is different in that respect but I do believe that everyone will agree that the best banana’s for banana bread are those that have gone brown. You can also speed this process up by freezing the banana’s. Patience paid off this time for me though.
I got this fantastic recipe from: A Sassy Spoon – go check it out! And once again I’ve taken out the salt from the recipe. But it’s not much to begin with.
Chocolate Chip Banana Bread:
– 1 stick unsalted butter – room temperature (1/2 cup)
– 1 cup brown sugar
– 1 large egg
– 4 ripe banana’s – mashed
– 1 tsp vanilla
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 3/4 bag of chocolate chips
Preheat oven to 350 degrees F. Oil a 9×5 loaf pan with spray or butter. You can also follow the instructions from A Sassy Spoon and use parchment paper (which may help avoid the breaking of the bread earlier than intended…oops).
In a medium mixing bowl combine the butter and brown sugar and cream until smooth. Then add the egg, mashed banana, and vanilla. Mix until combined well. In a small mixing bowl combine the flour, baking powder, and baking soda. Whisk together and then add dry mixture into wet mixture and stir until combined well. Finally fold the chocolate chips into the mixture.
Pour mixture into 9×5 greased loaf pan and put into heated oven. Bake for 55-65 minutes.
Take out of oven and let set until cool then enough to remove from pan without assistance of oven mittens. We made the mistake of trying to remove it from the loaf pan too early and had some issues with breaking. But still cooked well enough inside to be consumed. None the less – enjoy!