chocolate chip banana bread.


I’m not usually one to eat banana bread, mostly because I’m not one to eat bananas. However, my BF eats them almost every day and recently when he went without for a few days we ended up with bananas that were too mushy/over-ripe. As I saw him make a move to toss them out the trash I swatted his arm and grabbed the bananas. In most cases, yeah toss away the fruit that has gone bad. But in this case, they hadn’t gone bad they were just perfect for chocolate chip banana bread.

So, if you’ve got some over-ripened bananas hanging around in your house this is the recipe for you…or if you want to buy some bananas with the sole purpose of over-ripening, that’s great too. I made this recipe below for 1 loaf of bread, but when I make it I double these ingredients and make enough for 2 loafs. A 9x5” pan works great or a few mini loaf liners would work as well.

If you try this recipe out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.


Tips on Ingredients:

I do say this often, but of course the better the ingredients, the better your food will always taste. However, I do like to go over which ingredients that you don't have to have the best quality for and those that I think are best to get better quality if possible.


The items I would suggest getting better quality for, due to their flavor profiles and how that will affect the bake.

- Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold.

- Chocolate: Yes, this one is really important. A good versus bleh chocolate is going to make the difference here people. So, my go to dark chocolates are Ghirardelli, Guittard, or my go to, the Trader Joe's Dark Chocolate baking bar. Now, a baking bar is a bit different, because I cut it up to make my chunks. But truly I love it because you get little flecks of chocolate everywhere, then huge chunks depending on how big you cut it.


Best Tips and Knowledge to make the perfect chocolate chip cookies:

- Chocolate Chips: If you're worried about your chocolate chips sinking, be sure to coat them in a little flour before adding. You can also add them last once you've poured in the batter to the baking dish, and stir while in the baking dish.

- Doubling the recipe: you can make two or more large loafs, but I always recommend creating each batter separately and baking separately.

- Multiple small loafs: I did multiple small loaves in a photo below. It filled up 3 small loaf liners. I baked them on a baking sheet for about half the time. Just use a toothpick to see if they are done and cook for a few additional minutes if needed.

- Yogurt: The type of yogurt will change the flavor and sometimes the bake time by a few minutes. A low-fat greek may make it taste a little more sour and have a shorter bake time. Whereas a full-fat yogurt will have a richer flavor and maybe take a few more minutes of bake time.

- Serving: When serving, be sure to enjoy as you like it. I enjoy eating it with butter when the bread is warm, others enjoy jam or honey. Do whatever floats your boat!

Ingredients

  • ½ cup butter (1 stick), melted

  • ¾ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1½ cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ cup plain yogurt (I use plain Greek yogurt)

  • 2 over-ripe medium to large bananas, mashed

  • 1 cup chocolate chips

  1. Preheat the oven to 350° F and prep your 9x5” loaf pan with oil and/or parchment paper.

  2. Stir the melted butter and sugar together in a bowl. Add in the eggs one at a time and mix until incorporated. Stir in the vanilla extract.

  3. In a separate bowl mix your flour, baking soda, and salt. Add the dry mixture into the wet ingredient bowl and stir until incorporated.

  4. Also add the yogurt and mashed bananas into the bowl and stir until all is mixed thoroughly, but be sure to not over mix.

  5. Toss in the chocolate chips and give it a few final stirs.

  6. Pour the mixture into your greased/lined pan and smooth the top.

  7. Place the pan into the oven for 50-60 minutes or until your cake tester/toothpick comes out clean.

  8. Remove and place on a cooling rack.

  9. Enjoy!

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