{recipe} Banana Chocolate Chip Bread

I loooove banana bread. Especially chocolate chip banana bread with butter spread on it. (Bathing suit season? Whatevs.) I had half a bag of chocolate chips leftover and some super ripe bananas so I figured that there was nothing else I could do but make some banana bread. I'm so glad I did! This bread turned out super moist and sweet. I especially liked the sliced bananas added in last minute before sticking it in the oven. I hope you enjoy this recipe!

Banana Chocolate Chip Bread:

Recipe adapted from I Will Not Eat Oysters.

Makes 1 loaf.

Ingredients:

1 2/3 cups all-purpose flour

1 tsp baking soda (or 3 tsp baking powder)

1/2 tsp salt

1/2 tsp cinnamon

1 cup sugar

2 eggs

1/2 cup vegetable oil (or 1/2 cup butter, melted and cooled)

3 very ripe bananas, 2 mashed and 1 sliced

2 TBSP fat-free sour cream (or 2 TBSP greek yogurt)

1 tsp vanilla extract

2/3 cup semi-sweet chocolate chips

1 Blue Moon Summer Ale - just because it is delicious and I needed a drink. ;)

Directions:

Preheat oven to 350 degrees F. Line a 9"x5"x3" loaf pan with parchment paper or aluminum foil. (only needed on the 2 long sides of the loaf pan). Butter or spray the 2 short sides.

In a medium bowl, sift together the flour, baking soda, and salt. 

(Original recipe: In a stand mixer with the whisk attachment, whisk the sugar and eggs until light in color and fluffy, about 10 minutes on high speed. - If you have a stand mixer, great. If not, follow the next directions.) 

Using a hand-mixer, beat egg and sugar on high until light in color and mixed very well. (My egg/sugar mixture did not get fluffy but my bread rose just fine in the oven and was very moist.) Turn speed down and slowly drizzle in oil. Continue to mix until the batter comes together. 

Add in mashed bananas, sour cream and vanilla extract. Mix until just combined.

With a spatula, fold in the sifted flour mixture until just combined. 

Fold in chocolate chips. 

Pour into loaf pan and top with the sliced bananas. Using your fingers, push the slices of banana into the batter so that they are submerged.

Bake for 1 hour. Test to make sure a toothpick comes out clean after inserting it into the center of the loaf. Allow to cool in the pan for at least 30 minutes before you cut into it.

Click through for the recipe sans photos.

Ingredients:

1 2/3 cups all-purpose flour

1 tsp baking soda (or 3 tsp baking powder)

1/2 tsp salt

1/2 tsp cinnamon

1 cup sugar

2 eggs

1/2 cup vegetable oil (or 1/2 cup butter, melted and cooled)

3 very ripe bananas, 2 mashed and 1 sliced

2 TBSP fat-free sour cream (or 2 TBSP greek yogurt)

1 tsp vanilla extract

2/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a 9"x5"x3" loaf pan with parchment paper or aluminum foil. (only needed on the 2 long sides of the loaf pan). Butter / spray the 2 short sides.

In a medium bowl, sift together the flour, baking soda, and salt. 

(Original recipe: In a stand mixer with the whisk attachment, whisk the sugar and eggs until light in color and fluffy, about 10 minutes on high speed. - If you have a stand mixer, great. If not, follow the next directions.) 

Using a hand-mixer, beat egg and sugar on high until light in color and mixed very well. (My egg/sugar mixture did not get fluffy but my bread rose just fine in the oven and was very moist.) Turn speed down and slowly drizzle in oil/butter. Continue to mix until the batter comes together. 


Add in mashed bananas, sour cream/greek yogurt and vanilla extract. Mix until just combined.

With a spatula, fold in the sifted flour mixture until just combined. Fold in chocolate chips. Pour into loaf pan and top with the sliced bananas. Using your fingers, push the slices of banana into the batter so that they are submerged.

Bake for 1 hour. Test to make sure a toothpick comes out clean after inserting it into the center of the loaf. Allow to cool in the pan for at least 30 minutes before you cut into it. Enjoy!