I thought that this would be a Totally New Post, but as it turns out, I wrote down the recipe for Chocolate Chip Banana Bread a very long time ago. But this is the first time I’ve shared it in post form, so I hope you enjoy it!
Today is my Dad’s birthday, and if you were to ask him what the best thing that comes out of my oven is, his answer would probably be this Chocolate Chip Banana Bread.
Growing up, we were not Banana Bread People because my mother was the baker in the house and she was allergic to bananas. So I have no idea as to when I decided that this was such an important thing to make because it’s not even like I had that much experience eating the stuff.
While the chocolate chips aren’t something that make this recipe Different, Dad would tell you that they are the most important part. And I mean honestly, no one eats Banana Bread for the nutrition so stop playing around and add the chocolate in. You’ll be happier for it.
What I would say makes this recipe Different is the blend of white and brown sugars. I think that the combination gives the loaf a better crust and a more caramelized flavor than you would get if you went white sugar-only.
What you will not be able to replicate in your own kitchen (unless you keep your own stash of antique pans) is This Loaf Pan.
It was my great grandmother’s and not only is it the only pan I have ever baked Banana Bread in, but Banana Bread is the only thing I bake in that pan. It’s a bit of a strange relationship we have.
- 1 stick of butter
- 2 bananas, mashed
- 2 eggs, beaten
- 1/2 t vanilla
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 2 cups flour
- 1 t baking soda
- 1/2 t salt
- 1/2 bag chocolate chips
- Pre-heat oven to 350 degrees, grease and flour a loaf pan (9″ x 5″)
- Cream butter and sugar until smooth. Stir in eggs and bananas. Add vanilla and salt.
- Incorporate flour, baking soda and chocolate chips. Stir gently until just combined.
- Pour batter into pan, and bake for 1 hr.