Bought bananas to make breakfast cookies. Ran out of instant oats. Ended up with a bunch of too-ripe bananas. What’s a baker to do?
Make banana bread. Obviously.
This was my first shot at banana bread. I didn’t like banana bread at all until a few years ago, when I got hooked on Starbucks’ banana chocolate chip coffee cake. Yum. So, of course, I had to make my own banana bread with plenty of chocolate chips.
Like all of my favorite recipes, this one was super easy, and I ended up with two delicious loaves of bread — one for me and one to share 🙂 Plus, my whole apartment smells like banana bread now. What’s not to love?
You’ll need all this stuff:
Start by mixing together the butter and sugar. The original recipe says “whip” for two minutes in a stand mixer; I used my hand mixer at a high speed until it was kind of fluffy. After that, add the two eggs, one at a time.
Next, mix in your milk and bananas. The recipe calls for three or four bananas; I used about three and a half. Nom.
You don’t have to mix a lot here; just use the mixer to break up the bananas and work them in more. The batter is not very tasty-looking at this point — pretty lumpy!
Mix in the flour and baking soda, then use a spatula to stir in the chocolate chips. I used mini ones (because Starbucks does, naturally) but you can use whatever you have on hand.
Split the batter into two greased loaf pans. If you have leftover chocolate chips, sprinkle them on top, because you can never have too much chocolate, you know?
And bake! 35-45 minutes. I went about 40. Then let it cool as much as you can before trying to take it out of the pan — I didn’t wait long enough and the bottom came out of this loaf 😦
For the full recipe, visit What’s Gaby Cooking. I’d never visited this blog before — I just googled “chocolate chip banana bread” and went with the first non-corporate recipe that came up — but it looks great! I’ll be back for sure. Salted Chocolate Tart with Kettle Chip Crust? Cinnamon Apple Monkey Bread? I don’t even know where to start.