Chocolate Chip Banana Bread
Walking through the kitchen yesterday morning, I saw the brown bananas staring at me …. again. My kids go through phases with fruit. For weeks in a row, I can buy a bunch of bananas and they’re gone before I can blink. Then one day I buy a bunch and nobody touches them. That happened last week.
Same thing with apples and oranges… sometimes they can’t get enough and sometimes they won’t touch ’em. Does anybody else have this problem?
Well, I hate to waste so I decided I’d bake some Banana Bread. I hadn’t baked any in a long time and with the cooler weather, having a warm, fresh-baked breakfast seemed like a good idea.
I pulled out my Better Homes & Garden cookbook for the recipe I always use and was heartbroken to see that page missing. It’s one of those 3-ring binder cookbooks and my most-used pages often suffer by disappearing after I’ve used them a thousand times.
So… I needed a new recipe. I had recently bought this Americas Test Kitchen Family Cookbook (it’s not in print right now) so I pulled it down to see if it had any banana bread recipes (you can also look for it here on Amazon if you’re interested). I flipped through it and sure enough, there was a recipe for Banana Bread. I changed a couple of things (based on ingredients I had on hand) and added mini chocolate chips just because… why not??
The Chocolate Chip Banana Bread was delicious! I doubled the recipe and baked two loaves (to use up all 6 brown bananas) and my kids scarfed down more than half of it yesterday. My husband ate quite a few slices too and also took some to work this morning for a breakfast/snack. Then the kids almost finished it off today (a few crumbs remain 😉 )
Oh, and my house smelled heavenly yesterday too… I would say it’s a HUGE hit all the way around!!Print
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed
- 6 tablespoons salted butter, melted & cooled
- 2 large eggs, lightly beaten
- 1/4 cup vanilla (or plain) yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips (heaping)
- Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray – I use the butter flavored!
- In a large bowl, whisk together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the bananas, butter, eggs, yogurt, and vanilla. Gently fold the wet mixture into the dry mixture, stirring until just combined. Fold in the mini chocolate chips.
- Pour the batter into the prepared loaf pan and smooth it out level on top. Bake for approximately 55 minutes or until a toothpick comes out with just a few crumbs . It will be golden brown on top!
- Let the bread cool in the pan for 10 minutes then flip out onto a cooling rack. I like to eat it warm, but it’s easier to slice if you let it cool for about an hour.