chocolate chip banana bread
Just when we were getting used to having a two-person household, chaos ensued. Well, not chaos, but definitely more activity. As Emily was finishing up her last week of summer classes, our nieces came for a visit. So suddenly, our quiet little house went from two people to six. Talk about feast or famine.
Ella, Alexandra and Eva flew in on Thursday afternoon. Emily arrived home on Friday night. From then on, it was nonstop eating and activities. The kids spent enough time in the pool to grow gills, there were several beach outings, an airboat ride and too many meals, snacks and general grazing to quantify.
In preparation for their arrival (and with a little help from my sister-in-law – thank you, Heather), I made a few munchies that I thought would be a hit with the girls.
Chocolate chip banana bread made the cut. If you’re a fan of nuts, I would encourage adding toasted, chopped pecans or walnuts — even macadamias. My young wards were anti-nut, so I left them out of this version. This batch was devoured.
This recipe makes two loaves of bread. Perfect for breakfast along with fruit, eggs, etc. Also, delicious with a smear of peanut butter (I like chunky – they prefer creamy.) This would also makes a good after-school snack or a treat in a lunchbox.
Our lovely nieces have returned to Minnesota and the house is eerily quiet without them. Feast or famine, indeed!
- 4 eggs
- 1 1/2 cups sugar
- 2 cups mashed overripe bananas
- 2/3 cup buttermilk
- 2 tablespoons vanilla
- 2 1/2 cups all purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup miniature chocolate chips
- 1 teaspoon flour
- Preheat oven to 375 degrees. Prepare two 8 1/2 x 4 1/2 inch loaf pans. Spray with vegetable spray. Cut a piece of parchment paper to fit the bottom of the loaf pan and lay it in.
- In a large mixing bowl, combine eggs and sugar. Blend on medium speed for about 5 minutes until thick and light colored. Add bananas, buttermilk and vanilla and blend until combined.
- In a small bowl combine flour, baking powder, baking soda and salt. Stir to distribute ingredients.
- Add flour to wet ingredients in three additions, being careful not to over mix the batter.
- In the same bowl you used for the flour, add the chocolate chips. Sprinkle with 1 teaspoon flour and mix with your fingers until chocolate chips are dusted with flour. Stir the chips into the batter.
- Spoon batter evenly between the two prepared loaf pans. Bake for 55 minutes to one hour, until golden brown and cake tester comes out clean.
- Cool on a rack for 20 minutes, then turn out the bread -- removing the parchment paper. Serve.
- Banana bread freezes well. Wrap it in saran wrap, then in freezer paper. Keeps up to two months in the freezer, but if your family knows it's there -- it won't last.