Last week I had a couple of bananas heading from "overripe" to "questionable" status, so I decided to make a couple of loaves of banana chocolate chip bread. The large loaf went with D to Colorado, and I saved the small loaf for myself. Sadly, the little loaf didn't last too long, as it was way too delicious. I think I can definitely blame the tastiness on the chocolate chips; most everything's better with a little chocolatey goodness!
Banana Chocolate Chip Bread (printer-friendly version)
makes one medium and one small loaf
1/4 cup unsalted butter
1/4 cup raw sugar
2 farm eggs
1 teaspoon vanilla
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/8 teaspoon fine sea salt
2 ripe bananas, mashed
1/2 cup Ghirardelli or Guittard semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one medium and one small loaf pan.
3. In a large bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the dry ingredients.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture.
6. Stir in the chocolate chips.
7. Spoon the batter into the prepared loaf pans.
8. Bake for 40-50 minutes or until a toothpick inserted into the bread center comes out clean.
9. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
10. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
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