This banana bread has all of the wonderful qualities that we love in banana bread plus some chocolate-y goodness. And it’s moist. And oh my goodness it is so moist that you don’t even need to add that large pat of butter on top.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3-4 ripe bananas, mashed with a fork
1 tablespoon milk
1/2 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
2 eggs
1 cup bittersweet or semi-sweet chocolate chips
– Preheat oven to 325 degrees.
– Grease a 9×5-inch loaf pan.
– Mix flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
– Beat the butter and sugar together in a second large bowl until light and fluffy and beat in the eggs one at a time.
– Add the mashed bananas, milk, and vanilla extract to the bowl of wet ingredients.
– Slowly stir the dry mixture into the large bowl of wet ingredients until blended. Fold in the chocolate chips until distributed.
– Pour bread batter into the prepared loaf pan.
– Bake for 70 minutes, or until a toothpick inserted into the bread comes out clean.
– Let bread cool for 10 minutes before cutting. Store leftovers in aluminium foil so that they stay moist.
Delusions of Chefery 