BASIC BANANA CHOCOLATE CHIP BREAD
Makes:
one 9-x-5-inch (23 x 13 cm) loaf
Category:
Recipe from Back to Baking Whitecap Books, 2011
I’ve conducted an unscientific survey, and chocolate chips beat walnuts or raisins as the preferred add-in to banana bread, particularly for that first slice, when the bread is still a little warm from the oven.
Ingredients
- ⅓ cup (75 g) unsalted butter at room temperature
- 1 cup (200 g) packed light brown sugar
- 3 cups (750 mL) mashed ripe banana (3 to 4 bananas)
- 1 egg at room temperature
- 1 tsp vanilla extract
- ¾ cup (150 g) all-purpose flour
- ¾ cup (90 g) whole wheat flour
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup (130 g) chocolate chips
Step by Step Instructions
Step 1
Preheat the oven to 350 °F (175 °C) and grease a 9-x-5-inch (23 x 13 cm) loaf pan.
Step 2
Beat the butter and brown sugar together until smooth. Stir in the banana, and then stir in the egg and vanilla. In a separate bowl, stir the all-purpose flour, whole wheat flour, baking soda, cinnamon and salt to combine. Add this to the butter mixture and stir until evenly blended. Add the chocolate chips then scrape the batter into the prepared pan, spread evenly.
Step 3
Bake the loaf for about an hour, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the pan, then turn out to cool completely. The loaf will keep , well wrapped and unrefrigerated, for up to 3 days.
