Top | In the Small Kitchen
Banana Chocolate Chip Bread
(recipe, Cara Eisenpress & Phoebe Lapine)
- Unsalted butter, for the pan
- 1½ cups all-purpose flour
- ½ tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 to 4 ripe bananas
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp. vanilla extract
- ½ cup safflower oil or other neutral oil, or melted butter
- 1 to 1½ cup semisweet chocolate chips
- Preheat the oven to 350 degrees. Butter a loaf pan and line the bottom with parchment paper.
- In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda.
- In a large mixing bowl, mash the bananas with a fork or masher into large chunks (you don't want it to be totally smooth — the banana should still have texture). You should have 2 cups.
- Add the eggs, both sugars, the vanilla, and oil or butter, and beat until thick.
- Fold in the dry ingredients and stir until just blended — don't overbeat! Stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 1 hour, or until the loaf has risen and a knife or skewer inserted in the middle comes out clean.
- Cool in the pan for 15 minutes. Run a knife or offset spatula along the edges and invert onto a rack or a plate. Peel off the parchment paper and invert again.
- Eat warm or at room temperature.
Culinate editor's note: You may feel inclined to skip the finicky parchment-paper step. Don't; without the paper, you run the risk of a good chunk of the bottom of the loaf sticking to the pan. Also, depending on the heat of your oven, you'll want to start checking for doneness at 40 or 45 minutes. If you want a faster bake time, use two greased muffin tins instead of a loaf pan; check for doneness after 12 to 16 minutes, depending on how full you fill your muffin cups.