Buying bananas used to be a race. A race to finish them off before they got all brown and mushy. But then I discovered banana bread and the joys of using overly-ripe bananas. Now I buy bananas, let them sit on my counter, and yell at Spencer if he eats them before they get ripe enough to make the bread.
About a month ago, I also finally learned about putting chocolate chips into banana bread.
Whoa.
Chocolate Chip Banana Bread
(slightly adapted from America's Test Kitchen)
2 cups flour
2/3 cups sugar
3/4 tsp baking soda
1/2 tsp salt
3 v.e.r.y. ripe bananas, mashed
6 T unsalted butter, melted and cooled
2 large eggs
1/4 cup plain yogurt
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Whisk the flour, sugar, baking soda, salt, and chocolate chips in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture until just combined. Do not overmix! Nothing stresses me out more than seeing someone overmix bread ingredients. Pour the batter into a greased 9 by 5-inch loaf pan and bake at 350 for 55 minutes, or until a toothpick inserted into the bread comes out with just a few crumbs attached. Cool the bread in the pan for ten minutes before letting it cool for an hour on a wire rack. Or if you are me, pick at the crusty top of the bread while it's still hot.
About a month ago, I also finally learned about putting chocolate chips into banana bread.
Whoa.
Chocolate Chip Banana Bread
(slightly adapted from America's Test Kitchen)
2 cups flour
2/3 cups sugar
3/4 tsp baking soda
1/2 tsp salt
3 v.e.r.y. ripe bananas, mashed
6 T unsalted butter, melted and cooled
2 large eggs
1/4 cup plain yogurt
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Whisk the flour, sugar, baking soda, salt, and chocolate chips in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture until just combined. Do not overmix! Nothing stresses me out more than seeing someone overmix bread ingredients. Pour the batter into a greased 9 by 5-inch loaf pan and bake at 350 for 55 minutes, or until a toothpick inserted into the bread comes out with just a few crumbs attached. Cool the bread in the pan for ten minutes before letting it cool for an hour on a wire rack. Or if you are me, pick at the crusty top of the bread while it's still hot.
Same here. I HAD to finish off the bananas before they got too ripe. I refuse to eat them when they're spotted with too much brown. But then I discovered banana bread, which is obviously amazing. Sometimes, I'll slice them and freeze them to use for a smoothie later. Bananas in smoothies are delicious!
ReplyDeleteI'm of the opinion that banana bread should not exist withOUT chocolate chips. It's just not right.
ReplyDeleteI have lots of really ripe bananas and ward linger longer tomorrow. I think we will be bringing banana bread!
ReplyDeleteSince my mom always made it with CCs, I assumed everyone did. When I went to college and discovered people made it wrong, I was astounded! :) I've since learned that I think it's even better if you make the same recipe as muffins, not a loaf. They only take about 20 minutes to bake instead, and for some reason I can't explain, being in muffin/cupcake form just makes it taste better.
ReplyDelete