Banana Chocolate Bread
Had ripe bananas plus leftover chocochips, so I decided to make banana choco bread! [They look like raisins in the picture, but trust me, they’re not.] I used a recipe I found online, plus a couple variations. Result? Pretty chocolatey, not dry, and delicious, especially when eaten right after it comes out of the oven, when it’s fresh and warm (: Easy to make, and great on a chilly day, when you need something warm and soft to cheer you up!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (or substitute with 1/4 cup + 2 tablespoon olive oil)
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 2 eggs, beaten
- 2 cups mashed overripe bananas
- 3/4 cups chocolate chips (or however much your heart desires)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, chocolate chips, and cinnamon until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.