Chocolate Chip Banana Bread

Although baked in a loaf pan, the banana bread is in fact a super easy cake that uses baking powder and baking soda as leavening. For this recipe, you want to use extremely ripened bananas that has the consistency of butter at room temperature. It’s the perfect way to get rid of old spotted bananas that nobody wants :)

Prep time: 15 minutes

Cook time: 1 hour

Servings: 1 loaf (8 slices)

INGREDIENTS:

Banana Base:

3 (2 ½ cups) overripe bananas

1 stick (8 Tbsp) melted butter

2 large eggs

2 tablespoon milk

1 tsp vanilla extract

 

Dry Ingredients:

2 cups (250 g) all-purpose flour

¾ cup white sugar

½ tsp salt

1 tsp baking powder

1 tsp baking soda

½ tsp ground cinnamon

1 cup semisweet chocolate chips

 

INSTRUCTIONS:

Preheat the oven to 350°F.

Place the peeled bananas into a large mixing bowl and blend it into a slurry using a hand-mixer. Add the rest of the banana base ingredients to the bowl and blend thoroughly.

In a separate bowl, combine and sift the dry ingredients. Keep in mind the proper way to measure flour is to spoon it into the measuring cup and level off with a straight edge. Else you'll end up with too much flour and your bread will be dry!

Add the dry ingredients into the banana base and beat on low until everything is well-combined.

Coat a loaf pan (8 ½" x 4 ½" x 2¾") generously with half a tablespoon of butter, then transfer the batter into the pan. 

Bake for 1 hour on the middle rack. The loaf is done when a toothpick inserted into the middle of the cupcake comes out with a just a little bit of crumbs. You might have to test more than once if you hit a chocolate chip.

Enjoy!