I know I said this was my favorite banana bread recipe ever.
But. . . I might have lied. Because now I’ve discovered this recipe and my life will never be the same.
It’s easier (no cooking and straining bananas).
And it has chocolate chips.
I made it twice in December, once for a little gathering we had and then again for us to eat on Christmas morning while we opened presents before we had “real” breakfast. And I’m already ready to make it again, because I keep remembering how I would cut a thick slice, toast it up, and then enjoy the crispy edges and the melty chocolate.
Actually, I might need to go make it right this minute.
Chocolate Chip Banana Bread
(adapted slightly from Joy the Baker’s Cookbook which I highly highly recommend)
Makes 1 standard size loaf or 3 mini loaves
1 stick unsalted butter, softened (last time, I used 6 T butter and 2 T plain yogurt)
1 cup granulated sugar
3 ripe bananas
1 teaspoon lemon juice
3 t vanilla
6 t water
2 cups flour (I’ve used white-wheat with great success)
3 t baking powder
½ t salt
1 cup semisweet chocolate chips
Preheat oven to 350.
Grease your loaf pan(s).
In an electric mixer with the paddle attachment, beat butter (and yogurt, if using) and sugar until fluffy, about 5 minutes.
Add eggs one at a time, beating for 1 minute between each addition.
Add bananas (I don’t bother mashing them first), lemon juice, water, and vanilla. Beat until well combined.
Add the flour, baking powder and salt. Beat just until almost combined. Pour in chocolate chips and mix very briefly.
Pour batter into prepared pans. Bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool for 20 minutes before removing from pan to cool completely.