I’m halfway through my second Jenny Han novel, (P.S. I Still Love You) when I decided to take a pause and bake something I can munch on while I finish the remaining chapters.
I have plenty of bananas in the fridge and my bag of semi-sweet chocolate chips is still untouched. I tried baking a chocolate loaf once but it turned out like brownies. So, I knew I’d to give one more shot again at baking loaf breads.
First things first, always pick the ripest bananas! Choose the ones with plenty of black spots, trust me, they make the yummiest bread loaves. You can use any kind of banana, but I used lacatan in my recipe and it didn’t disappoint.
Start adding the chocolate chips after all ingredients are well incorporated. Give it 2-3 stirs to avoid them from melting and blending with the batter.
I and my kids love our banana choco loaf with lots of chocolates, so I put a cup and a half of choco chips in my mixture. Feel free to add or lessen the amount of chocolate according to your preference.
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1 cup of semi-sweet chocolate
- Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour, and lastly add the chocolate chips
- Pour the batter into your prepared loaf pan. Bake for 45 mins to 1 hour (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)