This is what becomes of nearly every bunch of bananas I buy. Sure, I always buy the bananas with very good intentions, but we never seem to get through the whole bunch before they turn nearly black. At that point they are at their sweetest, so how could I not turn them into bread? This recipe is the easiest one I’ve found, and it has even converted banana bread haters into rethinking their opinion of this quick bread. It helps that the bread is loaded with chocolate chips : ) The recipe is derived from this one, and I’m pretty sure it’s impossible to screw up.
Chocolate Chip Banana Bread
Yield 1 8-inch loaf
- 3 really ripe bananas (skin should be almost all black)
- 4 Tbsp. (1/2 stick) butter, melted
- 1 cup sugar
- 1 1/2 cups flour
- 1/4 tsp. salt
- 1 egg, beaten
- 1 tsp. baking soda
- 12 oz. (2 cups) chocolate chips or chopped chocolate
Preheat the oven to 350°F. Butter an 8 inch loaf pan. In a large mixing bowl, mash the peeled bananas. Add the remaining ingredients and mix well with a rubber spatula. Pour into the prepared loaf pan and bake for 60-75 minutes until a toothpick comes out clean. Cool for a few minutes in the pan, then turn out onto a rack. Serve warm (which is best!) or room temperature.