Moist Chocolate Chip Banana Bread
Don't skimp on quality vanilla (I make my own) and make sure your bananas are nice and squishy. This is delicious served warm with a scoop of vanilla ice cream and caramel sauce on top. It's also really good warm with just honey butter and a glass of milk.
Moist Chocolate Chip Banana Bread
(makes one loaf 8-10 slices)
ingredients:
4 ripe bananas, smushed (+1 extra if you like the look of the whole banana halves as pictured above)
1/3 cup melted butter
1 large egg, beaten
1 tsp vanilla extract
1 tsp baking soda
pinch of kosher salt
1 cup of granulated sugar
1 1/2 cups flour
1. Preheat oven to 350 degrees. Coat a loaf pan with nonstick spray.
2. Mix all ingredients with a wooden spoon, making sure to add the flour in last.
3. Pour mixture into your loaf pan and bake 55-60 minutes until a knife or toothpick comes out clean when plunged into the center.
4. Cool, remove from pan. Slice and serve with softened honey butter. (recipe below)
(*To the recipe above I added 1/2 cup milk chocolate chips after the flour was incorporated, and I sliced the least ripe banana that was left over down the center with a paring knife and simply pushed it into the top before placing the pan in the oven.)
TO MAKE MUFFINS OR MINI LOAVES:
*This recipe will make approx 12 standard size muffins in a cupcake tin. Divide batter between cupcake liners. Adorn top with banana slices for nice presentation. Bake for 20 minutes at 350 degrees or until knife or toothpick comes clean from the center.
*This recipe will make approx 12 standard size mini loaves. Coat the mini loaf tray with nonstick spray and follow the directions above.
Honey Butter
(makes approx 1/2 cup)
1/2 Cup +1 tbsp Salted Butter softened to room temperature (Kerrygold is the way to go)
3 tbsp honey
1. In a bowl with a whisk or a hand mixer, whip butter with honey until smooth.
2. Store in tight lidded container in fridge. Soften to room temperature before reusing.