If you had asked me 6 months ago what my least favorite food was- I would have told you with no hesitation: the banana. I don’t know why, but the consistency, flavor, color- everything about this food really turned me off. And I’m not alone in my family- my mother and grandmother both hate them too.
And then one day, my taste for this potassium-rich fruit took a 180-degree turn. I honestly have no other explanation for it than that- one day I hated them, and the next, I’m buying bunches of bananas every week and even eating them on their own as opposed to mixed in with other things to disguise their presence. How weird is it that your preferences can change so quickly and seemingly without reason?
In any case, if you are of the banana-loving persuasion, or even if you’re just on the fence, you will love this bread. It’s got a really great sweet banana taste, without being overpowering. The chocolate chips that are flecked throughout are the perfect complement, and are really delicious and melty when you eat a slice hot out of the oven.
I had a bunch of ripe bananas in my freezer (a great way to store them if you don’t think you’ll be able to finish a bunch before they go bad)- so all I did was fill up a bowl with warm water and pop in a few of the frozens. After 15 min they were ready to peel and pop into a bowl for mashing. Another pro-tip- use parchment paper to line your loaf pan. Makes for easy removal for cooling and slicing, and easy cleanup! You can also make these into muffins or mini loaves- this is a great solution if you’re short on time.
- 2½ cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1½ tsp cinnamon
- 1¼ cup sugar
- 1 stick (1/2 cup) butter, room temp
- 2 eggs
- ½ cup milk
- 3-4 mashed bananas
- 1 tsp vanilla
- ½ cup – 1cup semi-sweet chocolate chips (I love chocolate so I put closer to a whole cup!)
- Preheat oven to 350 degrees. Mix together flour, salt, baking soda and cinnamon in a medium bowl.
- Cream together sugar and butter in a large bowl, then add eggs one at a time. Mix in milk, bananas and vanilla.
- Stir dry ingredients into the wet ingredients and add chocolate chips- being careful not to overmix.
- Pour batter into greased loaf pan, or a loaf pan lined with parchment paper.
- Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 60-70 mins for a regular loaf pan, or 30 mins for muffins or mini loaves.