Chocolate Chip Banana Bread, YES!
I LOVE banana bread. Zucchini bread is number one, banana second, and everything else follows in no particular order after that. The most important part is the chocolate chips, they are the key to these favorites of mine. Some substitute nuts for chocolate chips, which is fine, provided there aren’t allergies involved. Take this recipe for example. My mother in law has won several first place ribbons at the California Mid State Fair with this banana bread made with walnuts. I agree with the judges with these decisions because this nana bread is top notch. Sweet and comforting, it hits the spot smack dab on the sweet tooth. But every time I get to enjoy it, I begin to think how incredible it be with chocolate chips. A chocolate frosting of sorts would also make a delicious addition to this delightful banana bread. To me, it just doesn’t make any since to make banana bread without chocolate. I have nothing against the traditional use of walnuts, but let us face the facts; chocolate is superior. I am not opposed to using both, that can make for some delicious eats. But once the chocolate chips enter that banana bread batter, it doesn’t need anything else but to be baked, am I right?
1/2 cup butter
1 cup sugar
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 large very ripe bananas, mashed
3/4 – 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In a mixer, cream together sugar and butter. Next, mix in the eggs and bananas.
Sift all of the dry ingredients together and slowly add into the wet ingredients while continuing to mix. Once all of the ingredients are well incorporated, add in the chocolate chips until distributed.
Pour into a greased pan. Bake until toothpick inserted into the center comes out clean.
2 loaf pans 2″x 7″x 3 1/2″ – bake for 1 hour
1 pan 4″x 8″x 3″ – bake for 1 hour and 15 minutes
3-4 pans 3″ x 5″ a 2″ – bake for 35-40 minutes
Muffins – Bake at 400 degrees for 20 minutes
Enjoy this chocolate banana magic!