Today we delivered banana bread to our neighbors. Not because we were Christmas baking, but because we were on loaf number four of recipe testing, trying to find a delicious loaf that had no refined sugar. At the end of four loaves, I concluded that a refined sugar banana chocolate chip loaf just wasn’t something that was going to be as delicious as the original, and went back to our tried and true recipe. The banana chocolate loaf that is filled with delicious, moist goodness, that freezes like a dream and that is perfect for those ripened bananas you’ve got sitting on the counter.
It has white sugar, but you can always reduce the amount of sugar if you want it a little sweeter, if not – it’s a delicious, delicious treat. Want traditional banana bread? You can leave out the chocolate chips. This banana bread recipe is so delicious that we’re going to have to make up for our previous ‘refined sugar free’ delivery – it’s too good not to share.
Moist Chocolate Chip Banana Loaf
3-4 ripe bananas, peeled
1/3 cup melted butter
1 cup of sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all purpose flour
1 cup chocolate chips
Mash the ripe bananas together, set aside. I find this easiest with the mixing paddle on the KitchenAid mixer – it gets the job done in thirty seconds.
Add in the melted butter, and stir.
Mix in the baking soda, and salt. Stir in the sugar, egg, cinnamon and vanilla extract.
Mix in the flour, just until combined and place in loaf pan, you can use parchment or grease the loaf pan.
Bake at 350 degrees for sixty minutes, or until done.
Tip: Pick up the pan and drop it on the table a few times to get rid of any air bubbles inside the bread and keep in the moisture.
Wrap it in parchment and tie it with some baker’s twine and you’re ready to give it to friends and neighbors, as a perfect way to warm up after spending some time outside.