Banana Chocolate Chip Loaf
I don’t know how it happens. Wait a minute, yes I do. I know exactly how I end up with 23 bananas in my freezer. I don’t eat them; they go bad; I feel bad; I can’t throw them out. So I freeze the bananas and then they tumble out of the freezer when I’m digging for…the ice cream…and then I get mad and find a way to make something out of at least a few of them. Does this ever happen to you?
This recipe is a new take on an old favorite. Originally, this banana bread (which praise name uses four bananas!) didn’t have chocolate chips in it, it had raspberries. However, being that there is still snow on the ground and fresh raspberries aren’t necessarily all that seasonal, I decided to use chocolate chips and I must say that I’m pretty happy with the results.
Banana Chocolate Chip Loaf (adapted from Self Magazine)
Makes one 1-pound loaf
2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon kosher salt
4 large very ripe bananas, mashed
¼ cup milk
1 teaspoon vanilla extract or paste
½ to ¾ cup semi-sweet chocolate chips
Preheat the oven to 350˚F. Spray a 1-pound loaf pan with non-stick spray and set aside.
In a large mixing bowl, whisk to combine the flour, sugar, baking powder and salt. Make a well in the flour mixture and set aside.
In a medium-sized bowl, combine the mashed bananas, milk, egg and vanilla. Pour the wet mixture into the flour well and fold together the batter with a spatula until not quite all the flour is absorbed. Add the chocolate chips and continue folding with the spatula until the batter just comes together.
Pour the batter into the prepared pan and smooth out the top with the spatula. Bake for about 1 hour or until a cake tester inserted into the centre of the cake comes out clean. Allow the loaf to cool for about 30 minutes before removing from the pan. Enjoy.