I’ll admit that I’ve been making a strange amount of banana bread lately. It’s because I’ve been testing and tweaking a recipe that I can depend on time and time again. I also had to finally admit to myself that I do, in fact, have a chocolate problem. My past two weeks have been full of chocolate, just like this banana bread. Nothing’s wrong with that!
A few banana bread tips:
1. You can just use all white sugar if you don’t have any brown sugar on hand.
2. Riper bananas are better for banana bread, because the starch in the banana breaks down into sugar over time. This makes for a stronger aroma as well as a more moist and sweet final product. Yay!
3. Don’t over mix! Once you add the flour, work it as little as possible. You don’t want a tough or dense bread.
*Preheat oven to 300 degrees.
114g (1 stick) melted butter, cooled
100g (½ cup) sugar
100g (½ cup) brown sugar
250g (2 cups) of flour
150g (1 cup) chopped chocolate or chocolate chips
2 ripe bananas
1 tsp salt
½ tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
Mash bananas and combine with sugars. Whisk in the butter, followed by the eggs, salt, and vanilla.
Add the chocolate, and stir to combine.
Fold in the flour along with the baking powder and baking soda. Do not over mix.
Pour into a butter/greased loaf pan and bake for approximately 1 hour, or until a knife comes out clean and the banana bread bounces back if you poke it with your finger. Note: melted chocolate on the knife doesn’t mean it’s raw!
Wrap in plastic once cool to store. This bread will stay moist for nearly a week!