Banana Bread with Chocolate Chips

If you have some bananas lying around and no clue what to do with them, I have a perfect recipe for you! Banana bread. I (and my family) fell in love with this dessert years ago, and I just realized that I still haven't shared it here on the blog. It's so simple to make, you don't even need to use an electric mixer. And needless to say that it tastes amazing! Keep in my mind that the bananas have to be quite ripe, that way your banana bread will turn out more moist and flavorful.

The recipe was adapted Smitten Kitchen. If you're like me and you like bananas in desserts, you can also check out my recipes of Banana Muffins and Banoffee Pie (no-bake). 

                                                                                                                                                          

Banana Bread with Chocolate Chips

From: Smitten Kitchen

Ingredients:

• 3 medium-to-large very ripe bananas 
• 1/2 cup (115 g) butter, melted
• 3/4 cup (145 g) brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 tsp baking powder/soda
• 1/4 tsp table salt
• 1/2 tsp ground cinnamon (optional)
• 1 1/2 cups (3.5 dl) all-purpose flour
• 1 cup (about 6 oz or 170 g) semisweet chocolate chunks or chips

Directions: 

1. Preheat the oven to 350 degrees F (180 degrees C). Butter a 9x5-inch (23x13 cm) loaf pan, or spray it with a nonstick baking spray. 
2. Mash bananas in the bottom of a large bowl. (You'll have a little over 1 cup mashed banana total.)
3. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking powder/soda, salt, cinnamon (if using), and flour in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips. 
4. Pour into a prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however). Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto the cooling rack. Serve warm or at room temperature.

Note: The banana bread will keep for up to 4 days at room temperature. You can keep it wrapped in foil.

                                                                                                                                                      

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