Super moist, delicious and chocolaty! This chocolate chip banana bread is delicious warm with a cold glass of milk or cup of hot coffee.
I’m totally winning at this back-to-school thing.
That’s sarcasm for “My kids missed the bus because I refused to accept the time printed on the bus postcard”. Why would I when it said the pick up time was going to be 6:25 am instead of 6:50 like it has been, oh for only the the past FOREVER!! That’s fine though, really, I don’t mind spending 45 minutes in the car taking each daughter to their respective school and sit in drop off lines and all that. I really wasn’t looking forward to having the morning curled up on the couch, sipping my coffee and nibbling on a slice of this here chocolate chip banana bread.
Typically I avoid buying bananas in the summer, because it never fails that a few days later we have fruit flies. My girls are all “Please buy bananas! We like them in our smoothies or covered in Nutella!” but once I picked up a bunch they would just end up sitting there on the counter, browning. Meanwhile little gnats that fly around my face, little buggers that I can never seem to catch. And the annoyance only increases if I’m sipping a glass of wine and since that is most nights (wink!), I try avoid buying bananas unless it’s to immediately peel and freeze for smoothies or for roasting and baking with.
Last week I went and broke my no-buying-bananas-in-summer-rule because I wanted to make banana bread, chocolate chip style. But I didn’t want to roast the bananas, so I waited for them to ripen on the counter. Big mistake. Fruit flies. Do yourself a favor and don’t Google the life cycle of fruit flies. Just don’t.
Instead, just snack on this super moist chocolate chip banana bread. K cool?
The batter for the banana bread is pretty easy and comes together quickly in your stand mixer. 1 stick of butter, 1/2 cup of both granulated and also light brown sugar, eggs, vanilla, banana, a little milk, and spices like cinnamon and nutmeg. And then the usual dry ingredient suspects; flour, both baking soda and powder, and salt.
I used semisweet chocolate chips. The ones I used are actually more like wafers, I used these by Guittard. BTW this is not a sponsored post, I just wanted big hunks of chocolate in my banana bread. You can of course use milk, dark chocolate or bittersweet.
I divided the banana bread batter among two buttered and floured loaf pans and slid into a preheated 325 degree oven for 30 to 40 minutes. I know my oven tends to run hot, so I would just keep and eye on them. They’re done when a toothpick or cake tester comes out with only a few crumbs attached.
Like this golden beaut.
Cool completely or sort-of-completely, until you can easily remove it from the pan.
Slice and serve with a tall glass of milk or a steaming cup of coffee or tea. With coffee is how I prefer it, but only when it’s the next day and the chocolate chips have had a time to firm back up. Don’t get me wrong, I still like a warm, gooey slice. But the next day is my favorite.
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