I love banana bread (and cinnamon bread, and raisin bread… and pretty much all kinds of bread). So, when we had several over-ripe bananas that needed to be used this week, banana bread was the obvious choice.
I used Michael’s mom’s recipe, but changed up a couple of the ingredients. I substituted chocolate chips for walnuts, and chocolate milk instead of regular milk to add a little bit more flavor. The result? A delicious banana-ey banana bread, with just a hint of chocolate, that’s perfect for early fall.
Chocolate chip banana bread
(Makes 2 loaves)
By Jane and Michael’s Gourmet Extravaganza
- 2 1/2 cups flour
- 1 cup sugar
- 3 1/2 tsp baking powder
- Scant 1 tsp salt
- 3 Tbsp oil
- 3/4 cup chocolate almond milk (or normal milk)
- 1 egg
- 1 cup mashed freckled bananas (about 3 bananas)
- 1/2 cup chocolate chips
Preheat oven to 350 degrees, and grease two 8 1/2″ by 4 1/2″ loaf pans.
Combine all ingredients except bananas and chocolate chips and mix well. Mix in the mashed bananas, and then gently stir in the chocolate chips. Divide batter evenly between the two loaf pans. Bake 55-65 minutes (or until a toothpick inserted into the center comes out clean).
Let cool for 5-10 minutes, then remove the bread from the pans and cool completely on a wire rack.