One slice of this delicious banana chocolate chip loaf quick bread does not really contain 1000 calories. The problem, however, is stopping at one slice.
I first stumbled upon this simple but delicious recipe when I was taking home economics during summer school. Our assignment was to find a recipe, prepare it, and then share it with the class. I found this recipe in the San Jose Mercury food section and it’s been a staple of mine ever since. I can’t recall anyone I’ve ever made this for that didn’t like it. And quite frankly, the new banana chocolate chip loaf offering at Starbuck’s doesn’t even come close.
You can make this bread as a traditional loaf that you slice up or you can use a mini-loaf pan. One recipe will make 8 mini-loaves. You can even make cupcakes and top them with a cream cheese frosting, if you like. When you make this recipe, be sure to eat it shortly after it comes out of the oven when the outside is a bit crunchy, and the inside is still warm and oozing with melted chocolate. You will find yourself saying involuntarily: OMG! Yummy.
2 cups flour
½ tsp salt
½ tsp baking soda
½ cup butter (1 stick), softened
¾ cup sugar
½ tsp vanilla
1 cup mashed bananas (3 small bananas or 2 large)
6 oz chocolate chips (about ¾ cup)
Preheat the oven to 350 degrees. Combine flour, salt, and baking soda in a small bowl (I use a fork to combine – kind of a cheater’s sift). In large bowl, cream the softened butter and sugar together by hand or with an electric mixer or stand mixer. Add the vanilla and eggs and beat it all together briskly again by hand with a whisk or with an electric hand mixer. To the butter mixture, add the flour mixture alternately with the bananas, starting and ending with the flour. Then mix in the chocolate chips. Pour into a large, greased and floured loaf pan. Bake at 350 degrees for 50 – 55 minutes. Or you can make mini loaves by decreasing the bake time to 25 or 30 minutes. They’re done when either a toothpick comes out clean (except for chocolate) or they are light brown on the top.
To get the maximum happiness from those eating this bread, serve within an hour of taking them out of the oven or offer them up for breakfast with a bit of cream cheese slathered on top.
(Photos courtesy of Douglas Lee)