Second only to butter stands chocolate as my all-time favorite ingredient to use in baking. There are so many varieties of chocolate: bittersweet, semi-sweet, milk, dark (80%? 60%?), white (not really ‘chocolate’ in the traditional sense), unsweetened, cocoa powder, cacao nibs, chocolate chips, chunks… even vegan chocolate (carob). They’re kind of the MVP of baking (or really, of life in general) in my eyes. Which is also why I always have a bag of chocolate chips in the cupboard to throw into batters of any kind: pancake, cookie, muffin, cake. Naturally, then, when I had a strange excess of overly ripe bananas the other week, I reached for chocolate chips to toss into the banana bread batter.
Banana bread is great to make because it totally tricks you into thinking you’re being healthy. All that Potassi-yum. Yeah, I really went there. Thanks, Chiquita bananas, for that clever sticker you placed on my bunch of bananas a decade ago. I plan on actually tweaking this recipe to make it a bit more low-fat and low-sugar by cutting down on the sugar and substituting the oil for some applesauce.
This recipe is adapted from Flour Bakery’s Banana Bread recipe, found on Food Network. It’s delicious, easy, and will warm you to your core. This makes one 5 in. x 9 in. loaf. I bet these would be so yummy as little muffin bites, too!
1 2/3 C all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
3/4 C sugar
1/2 C oil
3 very ripe bananas, mashed
2 Tbsp sour cream
1 tsp vanilla extract
2/3 C chocolate chips
1) Preheat oven to 350 degrees F. Line the bottom of a 5 in. x 9 in. loaf pan with parchment paper.
2) Sift together the dry ingredients into a medium-sized bowl– flour, baking soda, cinnamon, and salt. Set aside.
3) Using a hand mixer or stand mixer, whisk together sugar and eggs in a large bowl until light and fluffy, 5-7 minutes. Drizzle in oil. Spoon in bananas, sour cream, and vanilla. Mix to combine.
4) Fold in the dry ingredients and the chocolate chips.
5) Pour the batter into the lined loaf pan. Bake for an hour to an hour and a half, checking every 10 minutes after an hour for done-ness.
6) Cool on a cooling rack and try really hard not to wolf down the whole loaf in a single day. This has happened more times than I’d like to admit. Both my husband and I have definitely felt slightly awesome/proud and shameful/self-loathsome at the same time after collecting the last remaining crumbs from the pan with our fingers and forks. That’s a strange feeling to experience at the same time.