I had some old bananas that had gone black to use up and the best way to do that is banana bread. I love banana bread in general, but everything tastes better with chocolate! I had recently bought some chocolate chips so this was just a perfect way to use up these 2 ingredients. Up until now I didn’t have a favourite recipe that I always used, so I looked up a few and picked one to try. Now, I had 6 bananas that had gone black and I wanted to use them all up. As I was browsing recipes I noticed most of them only used 3 bananas or 1 cup. I found one that used 2 cups (6 bananas) which was perfect!
This recipe was really straight forward, easy to do, and turned out great! It was nice and dense, but still moist. The outside had a nice crispy texture to it while still being soft on the inside.
Chocolate Chip Banana Bread – courtesy of Canadian Living:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup chocolate chips
- 2 cups mashed ripe bananas
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 eggs
In large bowl, whisk flour, sugar, baking powder, baking soda and salt ; add chocolate chips. In separate bowl, whisk together bananas, butter, milk and eggs; pour over flour mixture and stir just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Jenn’s Note: I used a square baking pan and cut down the cooking time by 12 minutes as mine was done (48 minutes in the oven). I also opted for dark chocolate chips. I find this helps to cut the sweetness and you really get to taste the stronger chocolate flavour. It really compliments the bananas well.