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Ingredients

Adjust Servings:
Bananas – 4
Lemon Juice – 1 tbsp
Brown Sugar – 4 ¼ oz (120 g)
Baking Powder – 2 tsp
Salt – 1 pinch
Cinnamon – 1 tbsp
Wheat Flour – 7 oz (200 g)
Eggs – 2
Baking Soda – 1 pinch
Butter – 4 ¼ oz (120 g)
Walnuts – 3 oz (90 g)
Chocolate Chips – 3 oz (90 g)

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Banana Bread With Chocolate Chips

Banana Bread With Chocolate Chips

  • 1h 10 min
  • Serves 6
  • Medium

Ingredients

Recipe

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The best thing about bananas, aside from their health benefits, is that they are always in season. If you happened to stockpile on the fruit during your weekly grocery haul but failed to use them all up, it is the best time to bake wonderfully moist, sweet, and yummy banana bread with chocolate chips.

Due to featuring simple, pantry-staple ingredients, this quick bread recipe is the perfect solution for times when you feel like you absolutely must whip up some comfort food. Plus, it is the perfect treat to serve for breakfast or brunch and a great snack to grab with you on the go. So if you have some bananas lying around on your counter that are a few days old, this banana bread with chocolate chips is the perfect excuse to put them to use.

Steps

1
Done

Cut three bananas into rounds and sprinkle them with lemon juice before mashing them into a puree with a fork. Reserve one banana for the top of the bread.

2
Done

Combine butter with brown sugar using a mixer, then crack in eggs and mix until smooth.

3
Done

Add a pinch of salt and stir in the banana mixture.

4
Done

Next, sift in the flour and baking powder.

5
Done

Finally, stir in walnuts and chocolate chips, then add a pinch of baking soda and a tablespoon of cinnamon, and mix thoroughly.

6
Done

Transfer the mixture into a loaf pan greased with butter and lightly floured.

7
Done

Carefully slice the remaining banana in half lengthwise and arrange the slices on top of the batter.

8
Done

Bake at 355 °F for 60 minutes.

You will be surprised at how swiftly this recipe for banana bread with chocolate chips comes together. You won't be able to have enough of that insanely tender crumb with a golden crust. Give this recipe a try and see for yourself!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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