I originally made this banana chocolate chip bread as muffins a few years ago while visiting a friend in DC. I was inspired to try it again when a friend here had four over ripe bananas lying around. He described them as dark brown, which is great, but I didn’t expect them to be quite as dark when I laid eyes on them. At first, I thought they might be bad because they were sooo dark, and sooo soft and mushy. I almost couldn’t touch them, and had to ask my friend to peel them for me. As much as I love food, baking, and now cooking, I can still be a little picky with some foods, especially in regards to tastes and textures (this lady still hates eggs in all forms).
I overcame my fear of these mushy beasts, quickly threw the batter together, and baked the loaf in my new favorite enamelware loaf pan. I still had about half a bag of milk chocolate chips left, so I used those instead of semi-sweet, and substituted granulated sugar for dark brown sugar to see if it would make a difference. Well, the banana chocolate chip bread didn’t bake as high as my olive oil banana bread, and was much darker. I hesitantly sliced the bread, and took a bite. Not bad, but I really didn’t taste much flavor, and the bread seemed to be slightly drier towards the bottom. I let the bread cool completely, and tried it again. Much better! There was great banana flavor, and the bread was dense and moist. It was still slightly drier on the bottom, but only slightly. I should have used semi-sweet chips instead of the milk chocolate. I thought that the milk chocolate flavor got a little lost, but I was so tired of seeing that little half a bag of chips sitting in my cupboard. I would definitely make this again, with the dark brown sugar, adding nuts along with the chocolate chips.
banana chocolate chip bread
- 3 to 4 ripe bananas, (mashed)
- ¼ cup melted butter
- 1 cup dark brown sugar
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 egg, (beaten)
- 1 teaspoon baking soda
- 1 cup (about 8 ounces) chocolate chips
- Preheat oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper and set aside. Mash the bananas in a large bowl. Add the melted butter, sugar, flour, salt, egg and baking soda and mix well. Fold in chocolate chips. Bake until a toothpick stuck into the bread comes out clean, about 50 to 55 minutes. Cool completely. Slice and serve.