Chocolate Chip Banana Bread ~ dark chocolate chips give this classic quick bread a delicious dose of decadence!
Pretty soon I’ll be shoving my loaf pans and muffin tins to the back of the cupboard. It’s just the way it goes, my kitchen storage has to shuffle around a little bit to accommodate the needs of the coming season…that salad spinner takes up tons of real estate. I won’t need them for a while, anyway, at least until sometime in late August when I start craving gigantic blackberry muffins and my CHOCOLATE CHIP PUMPKIN BREAD. That pumpkin bread is one of my most cherished recipes, and the whole family gets so excited when I make it for the first time every fall. But it has a short season, I never make it after the new year. I don’t know why it never occurred to me to switch out the pumpkin for banana, this bread has the same great qualities of the original, but it’s so much more appropriate for March. And the nice thing about a tried and true recipe is there’s no guesswork. Even though I’ve never made this particular version before, I know it will be perfect.
And it is. I threw together the dry ingredients last night, and left everything on the kitchen counter, waiting for me this morning. I preheated the oven while my first cup of coffee sputtered out of the VERISMO. The is the kind of recipe that you can mix from start to finish with nothing more than a fork. This is the classic kind of banana bread your mom or grandma made, only this one has been upgraded with dark chocolate chips.
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- a heaping 1/2 cup rough chopped walnuts
- 1 cup chocolate chips
- 1 cup well mashed banana (about 2 bananas, but be sure to measure with a dry cup measure)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- Set the oven to 350F
- Whisk the dry ingredients together, making sure to smooth out any lumps from the brown sugar.
- Whisk together the wet ingredients, making sure to beat everything well.
- Combine the wet ingredients with the dry, and mix until everything is well combined. Don't over beat.
- Turn the batter into a greased 9x5 loaf pan. I like to line the pan with one sheet of parchment paper with overlapping edges so I can easily lift the bread out to cool and slice.
- Bake for about 1 hour, or until it is risen, browned, and a toothpick inserted near the center comes out without wet batter clinging to it.
- If you can stand it, let the bread cool a little before cutting into thick slices.
You can’t go wrong with this, it’s got a strong banana flavor, crunch from the walnuts, and a touch of decadence in the form of dark chocolate chips. It’s super moist and keeps and freezes well.
What are you going to do with your extra hour of sunlight today?