Still bananas for banana bread
My current favorite recipe inside
If there was anyone who overdid it on banana bread during quarantine… It was me. If you too were a victim of stress baking banana bread, then please know I empathize. Also, forgive me for what I am about to share. I don’t mean for this recipe to be triggering in any way.
In fact, I wasn’t planning to share this recipe at all, but I recently posted a video on Instagram of my son and his buddies playing “Sugar Rush Judge” to my banana bread (you can see it below) and there was an overwhelming demand for the recipe, so here you are.
Although you can bake this in one standard pan, I highly recommend that you use 3 mini loaves. They are easy to purchase here. It will bake more evenly and be extra irresistible. Side note, why is everything even tastier when it’s small? Hello, mini cupcakes!
What are you baking this summer? Please share any favorite recipes. Clearly I still need to get out of my banana bread rut!
3 bananas, mashed
1 ½ gluten-free flour (I like King Arthur Measure for Measure)
1 tsp baking soda
½ tsp salt
¾ cup sugar
½ cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
½ cup semi sweet chocolate chips
Preheat the oven to 350 degrees. Line 3 mini loaf pans (or 1 standard loaf pan) with parchment paper and set aside.
In a large bowl mix the flour, baking soda and salt.
In a medium bowl mix the mashed bananas, sugar, melted butter, eggs and vanilla.
Pour the wet ingredients into the flour mixture and mix well until combined. Add the chocolate chips and mix until combined.
Pour into the prepared baking pan and top with more chocolate chips.
Bake for 40-50 min or until a toothpick inserted into the center comes out clean. Cool before slicing.
What are you baking this summer?