So you know how you let those bananas go bad and threw them out last week? Shame on you. You should have made this delicious banana bread recipe, or thrown those b*tches in the freezer for later bread. Now you know better.
Chocolate chip banana muffins were my mom’s go-to after school snack…but she liked to use the box mix. It’s stupid easy so I’ve ditched the box and made my own ridiculously easy and versatile recipe.
Breakfast or Dessert? You Decide
Ingredients
- ¼-1/3 cup butter softened
- 1 egg whisked
- 2 ripe or over ripe banana Just not the green ones, really.
- 2/3 cup sugar half and half of brown sugar and white sugar
- ½ to 1 cup or more! chocolate chips depending on if you want a chocolatey snack
- 1 ½ cups flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional – ¼ cup sugar and 1/4+ tsp cinnamon mixed and sprinkled on top before baking for sugary crust
Instructions
- Preheat oven to 350 f. Butter and flour a standard loaf pan – mine is about 5 x 9.
- In small bowl combine flour with baking soda and salt, mix evenly and set aside.
- In a large bowl add sugars and 2 peeled bananas. Mash the bananas with the sugars until even and there aren’t large chunks anymore.
- Add beaten egg, softened/melted butter and vanilla to the banana/sugar mixture until smooth and consistent.
- Gradually stir in flour mixture into the liquid batter 1/3 at a time. Add some chocolate chips with the 2nd addition of the flour mixture and the rest during the third to evenly add chocolate chips without over mixing.
- Pour the final mixture into your bread pan and spread evenly. Sprinkle with a little cinnamon and spoonful of sugar for a crunchy top.
- Bake for 45-60 min, depending on your oven. I would start checking on it regularly after 45 minutes, especially if your oven runs hot. Test for done-ness with the tried and true tooth pick in the middle method. The bread will continue to cook in the pan as it cools so do not overbake! No really.
- If you think you overbaked it, run a knife along the edges and press gently towards the bread to release it from the pan. Place cooling rack over the bread pan and flip the bread out to cool with less additional in-pan baking. Om nom nom for breakfast or whenever.