Chocolate Chip Banana Bread

So last weekend I had some leftover bananas that were going to go bad soon, so I decided to scrape together some ingredients for some banana bread. I was a bit apprehensive given that I didn’t have all the ingredients some recipes wanted, so I decided to just make my own recipe with the ingredients that I did have. Result: Success! It came out nice and moist, and had a slight cake-ish texture to out, which I prefer over a more bread-y texture.

Left: Chocolate cake, Right: Chocolate chip banana bread

Ingredients

1 cup sugar

1/2 cup unsalted butter (best to leave it out an hour before, so that it becomes easier to cream it)

2 eggs

3 ripe bananas, mashed (I normally put them in ziploc bags and then mash them, to avoid making a mess)

1 and 3/4 cups flour/slightly less than 2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup of semi-sweet chocolate chips (I prefer Nestle/Ghirardelli over Hershey’s)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.

2. Cream together the butter and the sugar. If the butter hasn’t started naturally melting, wait for it to do so. Do not try and heat it any other way to cream it with the sugar. If you don’t have any utensils meant for mixing such stuff, a fork is a good second-best.

3. Add the rest of the ingredients. Mix thoroughly and if the batter seems to be thin, add some more flour. Pour batter into the prepared pan.

4. Bake at 375 degrees F (190 degrees C) for 30-40 minutes.

Enjoy! If you’re feeling adventurous, feel free to experiment with peanut butter chips/peanut butter/walnuts etc.

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