I jumped on the banana bread trend during the early days of "safer at home" and I am so proud of my cute banana bread. Plus I love banana bread with my whole heart so I needed to add my go-to recipe to my mobile recipe box. This banana bread recipe is moist, airy, and just the right amount of sweet complemented by bitter dark chocolate (I'm a chocoholic at heart so, of course, I had to add chocolate to my bread).
Dark Chocolate Chunk Banana Bread
Difficulty:
Ingredients:
3 ripe bananas
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon (I usually add a bit more)
1/4 tsp nutmeg
1/2 cup granulated sugar
1/2 teaspoon salt
vanilla extract
1 stick (1/2 cup) butter (at room temperature)
Method:
1* Preheat your oven to 350° F.
2* Grease a 9*13 inch bread pan with cooking spray on the bottom, and sides so that you can easily remove the bread when it is done baking. Set this pan aside for now.
3* Melt the stick of butter in the microwave and then add this to a large mixing bowl.
4* Add your 3 peeled bananas to the bowl with the melted butter.
5* Now comes the messy part, using a fork mash your bananas and butter together until combined,
6* Add the vanilla and eggs to this same bowl. This step is also pretty messy, just know baking gets messy sometimes it is part of the fun! Using the same fork you used in the last step mash the eggs and vanilla into your butter/banana mixture until they are all combined and there are no more yellow streaks of egg yolk visible.
7* In a separate bowl whisk together your dry ingredients, the flour, baking soda, cinnamon, nutmeg, salt, and sugar (even though this is technically a wet ingredient) until just combined.
8*Add your dry mixture to the wet ingredients and mix together until they are just combined. DO NOT over-mix!
9* Pour your batter into your prepared baking pan and add banana slices, or chocolate chips, or both to the top as decoration.
10*Bake your loaf for 45-65 minutes or until a toothpick inserted into the center comes out clean. The baking time varies, but it usually takes the longest amount of time to bake fully in my experience.
11* Allow the loaf to cool in the pan for at least 10 minutes before removing it and letting it cool completely on a wire drying rack or in a storage container.
12* Serve warm with ice-cream, butter, or on its own. Store in an airtight container, or freeze.
Et Voila
A Few Lil. Notes:
This is the go-to chocoholic breakfast. I know I'm bananas for it ;)
If you are not a chocolate chip fan or have a thing against dark chocolate that is totally ok! This recipe is the perfect, easy, moist banana bread base. You can just leave out the chocolate or add your own twist/extras to it. Maybe some classic pecans, or peanut butter chips, or even a layer of cream cheese.
This tastes great on its own or heated up with butter spread over top (a true treat).
I sliced up a few bananas and saved a few chocolate chips to put on top as decoration before I popped this bad boy in the oven. This is optional but you can decorate the top however you want BEFORE baking the dough.
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