Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

With school back in session and a 75-degree day upon yesterday, our family is ready for some (slight) fall time things – which includes baking. Honestly, we don’t spend that much time in the kitchen during the summer, its more poolside dinner and what’s easy to cook at the lake? Summertime is mostly fresh fruits, veggies, salads and grilling. After the first day of school we are ready for baking, soups, casseroles and alllll the cooler weather faves. 

In comes banana bread… and don’t forget the chocolate chips. We bake this at least once a month during the fall and winter months, there’s something about a piece of warm banana bread before school on the patio once the temp. has dropped a few degrees. Add a cup of coffee to the mix (and a joyful essential oil blend) and we are happy, happy, happy.

We love this particular recipe, brown sugar instead of white sugar (I think) works so much better in banana bread. Pre fall time baking has commenced in the Schneider home and we are here for it.

*best warmed up in the microwave, with a bit of butter on top.

Ingredients:

  • ½ cup unsalted butter, room temp 

  • 1 cup packed brown sugar

  • 1 large egg

  • 3-4 very ripe bananas, mashed

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • Pinch of salt

  • 1 cup semi-sweet chocolate chips (I set aside some chips to sprinkle on the top)

  • 2 dashes ground cinnamon 

Instructions:

Preheat oven to 350 degrees F.

Grease a 9x5 loaf pan with butter. Set aside. 

In a large bowl (I used my kitchen aid mixer), cream butter and sugar together for about 1-2 mins on low until smooth. Mix in the egg then add the mashed bananas and vanilla. Mix, scraping down the sides of the bowl, until well combined.

Slowly add in the flour, baking soda, baking powder, tiny pinch of salt and dashes of cinnamon. Careful not to over mix, then fold in the chocolate chips.

Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the center of the loaf comes out clean. (I baked mine for 65 mins, we like the outside crunchy-ish). Let cool for at least 30 minutes before serving… then enjoy! This is what fall and wintertime dreams are made of!

They would eat the whole loaf if I let them!

They would eat the whole loaf if I let them!

 
Labor Day Sale | Pottery Barn

Labor Day Sale | Pottery Barn

The New House

The New House