The best part of my day today was baking banana bread (a family favorite) with my daughter! We had ripe bananas that needed to get used up, so what’s better on a cool windy day than fresh banana bread!?!
We added chocolate chips to today’s loaf – a lot of them – making this a yummy chocolate chip banana bread. We have made a few of these loaves this week (this loaf freezes great), since we bought a bag full of ripe bananas from the store. It’s easy to make and oh so tasty!
This loaf is delicious, whether it is studded with chocolate chips (we used semi-sweet), or left plain. You can add raisins, nuts, coconut or any of your favorite banana bread mix-ins. This loaf is soft and moist, a little fluffy and is simply a good old fashioned banana bread!
Banana bread became popular during the Great Depression of the 1930’s when households were not willing to toss out anything, not even a “rotten” banana. Baking soda and baking powder became more readily available in the 1930’s and “quick breads” were created. Quick breads did not require yeast making them quick and easy to prepare and bake. In no time, a yummy loaf could be served to a hungry family. There were many recipes created using ripe bananas, a fat of some sort, flour, leavener and a sweetener plus an array of other ingredients to create a variety of delicious banana breads! Banana Bread is one of my favorites!
Let’s get started!
First, cream 1/2 cup butter and 3/4 cup sugar together.
Once butter and sugar is creamed well, add splash of vanilla and 2 eggs.
Beat well. My daughter ‘H’ mixes the butter mixture with a whisk. It helps incorporate the eggs into the butter and sugar and air which helps make the banana bread soft and fluffy.
Add 3 mashed bananas.
Stir well. Add 1/2 cup whole wheat flour, 1 cup white flour, 1/2 tsp salt and 1 tsp baking soda.
Stir well. I never worry about over mixing my quick breads and they always turn out wonderfully.
Spoon some into a greased loaf pan then add 1 cup chocolate chips to remaining batter. Stir. I add plain batter on the bottom because then the chocolate chips do not stick to the loaf pan and is easier to remove from the pan once it is baked.
Pour remaining batter into loaf pan. Sprinkle the top with chocolate chips. Bake at 350F for 30 minutes, then lower temperature to 335F and bake for 20 to 30 minutes longer, or until toothpick inserted in centre comes out clean. This loaf took about an hour and 15 minutes to bake through.
Looks and smells divine!
The loaf looks dark but is not crunchy or burnt. It’s soft and tastes delicious warm or cold!
This banana bread will be any chocolate lover’s favorite banana bread!
I enjoy butter and honey on my banana bread whereas my kids enjoy it as is. It is great with a nut/seed butter and jam too. This also makes a fabulous french toast!
Chocolate Chip Banana Bread
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
3 bananas, mashed
1 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Combine butter and sugar together. Cream well. Add vanilla and eggs. Whisk until well incorporated. Add bananas and stir until well mixed. Mixture may look curdled, especially if the eggs were cold from the fridge. Add both flours, baking soda and salt. Mix well. Spoon about 1 cup batter on the bottom of a greased loaf pan. Add chocolate chips to remaining batter. Mix well. Pour batter into loaf pan. Bake at 350F for 30 minutes, then lower temperature to 335F and bake for 20 to 30 minutes longer, or until toothpick inserted in centre comes out clean. Let cool in pan 10 minutes before removing from pan and placing on cooling rack. Let cool completely. Slice and store in airtight container on the counter for up to 3 to 4 days. You can also wrap well and freeze up to 3 months.
enjoy from Our City Homestead to yours