Chocolate Chip Laden Banana Bread

October 3, 2016

I wrote about this banana bread back in February and I have made it a bunch more times and have a few additions/changes.  Practice makes perfect, in most things, and this chocolate chip infused banana bread is no exception.  If you can serve this warm after it has come out of the oven and sit a bit, you are going to be really happy.  Makes a lovely dessert.  Reheating in the microwave is fine, but reheating a piece in the oven is best.  Below is the same recipe I posted before, but with the changes/additions made–more banana, more chocolate chips and the addition of vanilla extract.  I took the photo of the above piece just a bit ago and am having it with my iced coffee.  My Monday morning has begun quite fine…

Turn oven on to 325 degrees and it will heat up while you get this put together. Mush up 3 ripe bananas in a good sized mixing bowl. To that add one egg, a cup of white sugar, and a 1/4 of a cup (which is half a stick) melted butter and a good splash or two of vanilla extract.  We are Watkins fans, selling it at the shop since we first opened.  Set aside. In another bowl, put in 1 and a half cups of all-purpose flour with a teaspoon of baking soda and a big pinch of salt. Mix those 3 dry ingredients together. Now slowly mix the dry mixture into the banana mixer until full incorporated. My goal was to do this by hand and not a mixer as I was wanting this to be as simple as possible. Then mix in a bag (typically around 11 ounces) of the best milk chocolate chips you can get your hands on. I am a big fan of Ghirardelli milk chocolate chips.  It is ready to be put into a butter greased pan. We did not have a loaf shaped pan so I used a round cake pan. Use whatever you have/like. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Enjoy!