My, has it already been a week since I posted? This week has been crazy busy! Our family is moving out-of-state and we have been getting our house ready for selling. At last, (Yet way too soon!) the house is up for sale. It took a lot of work to get a house filled with 12 people ready to show! Just sayin’, it was a lot of long nights…
Anyways, on a happier note, this banana bread is delightful! I got the recipe from Radhika, who is a talented cook and a wonderful person. Please visit her blog: Sugar n’ Spice. Sometimes banana bread can be dry, but I found this recipe nice and moist! I also followed Radhika’s advice and covered my loaves with foil 25 minutes into baking so they wouldn’t be too brown. I really enjoyed this recipe! All this talk of banana bread makes me want to go bake another loaf, as this one didn’t last long! I might try my personal recipe this time….So many recipe for such a simple loaf! It’s great isn’t it????
Original Recipe here:
Chocolate Chip Banana Bread
- Flour, 2 cups
- Baking Powder, 1 teaspoon
- Salt, 1 teaspoon
- Softened Butter, 1/3 cup
- White Granulated Sugar, 1/2 cup
- Eggs, 2 (at room temp.)
- Overripe Bananas, 3, mashed into a paste
- Buttermilk, 2 tablespoons (you can substitute it with yogurt)
- Vanilla essence, 1 teaspoon
- Chocolate Chips, 3/4 cup (plus extra to sprinkle on top)
In a bowl, sift flour, salt and baking powder and keep aside.
In a separate bowl whisk together butter and sugar until light and fluffy, about 2-3 minutes. Add in the eggs and whisk gently for a minute. Please make sure the eggs are at room temperature. Cold eggs won’t mix properly. Add in the mashed bananas, buttermilk and vanilla essence.
Now add the dry ingredients to the wet ingredients little by little until everything is properly mixed and a thick batter is formed. Do not over mix the batter or your bread will turn tough and rubbery. Fold in the chocolate chips until evenly distributed.
Preheat the oven to 355 degrees.
Transfer to greased loaf tin (9×5 inches) and bake for 45-50 minutes at 355 degrees or until a skewer comes out clean. I normally take out the banana bread and cover it loosely with foil paper after 20 minutes and then continue baking to avoid heavy browning on top. For best results keep checking your bread every 5 minutes by inserting a skewer after 40 minutes. Stop baking once the skewer comes out clean with a little chocolate and crumbs.
Transfer bread and cut into pieces once it has cooled down a bit. Serve for breakfast or with evening tea!
More recipes from Kloe’s Kitchen tagged in chocolate chip, bread, and breakfast!