Like so many other people looking for ways to pass the time during quarantine, I’ve been baking a lot more than usual. In fact, I’m averaging one of these banana bread babies per week.
As such, I have spent months perfecting the recipe. I used this recipe as a starting point, but added my own neon spin to.
Chocolate Chip Banana Bread
- cooking spray
- 8 tbsp unsalted butter (1 stick)
- 1 c granulated sugar
- 2 large eggs
- ¼ c milk (I like 2%)
- 1 tsp vanilla extract
- 3 medium bananas, very ripe
- 2 c all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 tbsp chocolate chips, separated in half
- 1 8×5-inch loaf pan
- parchment paper
- Arrange baking rack in bottom third of the oven. Heat oven to 335°F. Line a 8×5” glass loaf pan with parchment paper and spray evenly with cooking spray. Set aside.
- Melt the butter for 30-40 seconds in a microwave. Add the melted butter and sugar into a large mixing bowl and whisk together until fully combined.
- Add the two eggs and whisk until fully combined.
- Add the milk and vanilla and whisk until fully combined.
- In a separate bowl, mash the bananas until almost smooth. A few small chunks of banana are alright, but I prefer a pretty mashed consistency. Add the mashed bananas into the batter and whisk until fully combined.
- Add the flour, baking soda, 1 tbsp of the chocolate chips and salt. With a spatula, gently stir until fully combined (no flour clumps should be visible).
- Pour batter into prepared loaf pan. Even out the top with a spatula and add the remaining chocolate chips to the top. Do not stir.
- Bake for 60 minutes. Check the center of the bread with a toothpick for doneness. Add 2 minutes additional cooking at a time if it needs to cook a little longer.
- Cool in the pan for 10 minutes on a cooling rack.
- Remove bread from the pan using the parchment paper sling. Carefully remove the parchment paper by sliding it away, and cool for an additional 10 minutes on a cooling rack before slicing. Enjoy!
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