Eight speckled bananas pretty much demanded that I deal with them over the weekend. I almost made my usual Better-Than-Banana Bread, but I had just been looking through my bulging purple file of old favorites and found one I used to make a long time ago. So I made two batches (four loaf pans total) of the old recipe and gave two away, just because it’s a sad situation when you and your husband can go through a loaf in an hour. Let’s get that temptation out of the house.
This recipe doesn’t make a tall bread or a pretty bread, but it makes up for that in flavor. I suppose I could add some baking soda and more flour to make it rise more, but that sounds flavor-diminishing. So here’s a really delicious recipe for flattened, chocolatey banana bread.
Perfect for breakfast — or any time you want a delicious something. Slathered butter is not optional. 🙂
- 4 Medium Bananas Speckled and ripe
- 1 Cup Sugar
- 2 Large Eggs
- 1/4 Cup Butter Melted and cooled
- 1 1/2 Cup Flour
- 1 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 1 Cup Chocolate chips
Preheat oven (on convection setting if you can) to 325 degrees. Grease two loaf pans well.
In a mixer (or by hand), blend bananas and sugar until well-mixed.
Add eggs and melted, cooled butter to mixer and blend well.
In separate bowl, mix flour, baking soda and salt together. Add to mixer and blend just until incorporated.
Add chocolate chips to banana mixture and blend just until incorporated.
Pour batter in pans and bake 40 minutes.
At 40 minutes, cover both pans with a sheet of foil to prevent the tops from getting too brown. Reduce oven to 250 and bake 20 minutes more.
I’ve heard that if you coat your chocolate chips with flour, they won’t sink to the bottom. But no one has ever complained about this, and an extra chocolatey bottom has never bothered me. I sprinkle a few extra chocolate chips on top to compensate.