What's Baking: Chocolate Chip Banana Bread

A small bunch of bananas was languishing on the countertop yesterday, so I did what any sane person would do and baked up a delicious loaf of banana bread.

These days bananas don't last too long in our household, as they are one of D's favorite snacks, and I tend to snag any super-ripe ones and toss them in the freezer for future smoothies. Somehow these be-speckled bananas were overlooked, and let me tell you, I'm glad they were.

This loaf of banana bread was absolutely amazing. Quite possibly because I was feeling decadent and thus tossed in a generous handful of semisweet chocolate chips into the batter. But also because the outside was just a tiny bit crisp, but the inside was perfectly (avert your eyes, m-word haters) moist. I usually go to town with cinnamon and nutmeg, but truth be told I totally forgot to add the spices in when I was making the batter. No big deal. I just sprinkled the top with cinnamon and then gently swirled it in with the tip of a rubber spatula, so there's still the subtle warming flavor of cinnamon on top of all that banana-y goodness.

I need to remember to overlook those ripening bananas more often!

Chocolate Chip Banana Bread (printer-friendly version)
makes one 8-inch loaf

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda
1/2 teaspoon fine sea salt

1/4 cup maple syrup
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
1/3 cup unsalted butter, melted
1/2 cup semisweet chocolate chips
ground cinnamon

1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted butter.
4. Stir the wet ingredients into the dry ingredients until just combined. Gently fold in the chocolate chips.
5. Spoon the batter into the prepped loaf pan. Sprinkle the top with ground cinnamon, then gently swirl in the cinnamon with a spoon.
6. Bake in the oven for 50-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.