Yield: one 9 x 5-inch loaf
“Back to Baking”, pp. 224
Is there anything more comforting than a warm piece of classic banana and chocolate-chip bread? Unless it is accompanied by a hot cup of cocoa, I think not. I often buy bananas and I often don’t eat them all, so I am stuck with a couple of ripe bananas at the end of the week. Well what better way to use them (I hate waste!!) than to incorporate them in this scrumptious banana and chocolate chip bread? None, I say. I have made many banana loaves in my time, but this is the clear winner for the most tasty, moist and perfect banana bread to date. This banana bread is delicious warm out of the oven, at room temperature and even straight from the fridge. Give it a try!
- ⅓ cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3 cups mashed ripe bananas (equivalent to 3-4 bananas)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup chocolate chips
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
- With a hand or stand mixer, beat the butter and brown sugar together until homogenous.
- Stir in the bananas, followed by the egg and vanilla extract. Mix well to combine.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon and salt. Add this to the butter mixture and stir to blend all the ingredients.
- Add in the chocolate chips and mix well to distribute them evenly. Scrape the batter into the prepared pan and spread evenly.
- Bake the loaf for about an hour, until a toothpick inserted in the centre of the loaf comes out clean. Cool the loaf for 30 minutes prior to removing from the pan. This loaf can be stored at room temperature provided it is well wrapped on kept in a sealed container.
- I used milk chocolate chips, but surely any type of chocolate chips will do the trick.