As an avid consumer of bananas, I buy them in large quantities any time I’m at the grocery store. The downside of this of course, is that sometimes the bananas get brown and soft before I have time to eat them all. Disaster, right? Nope! Time to whip up a batch of my favorite chocolate chip banana bread.
I usually pack banana bread in my lunch box and bring it to work to enjoy as mid-morning snack but this week’s batch came with me on a moving adventure instead. While I’ve been settled in my new place for a couple weeks now, the time finally came to pay my dues and return the favor for a friend who helped me move back in July when it was 95 degrees and I didn’t think I needed a moving truck. Pretty sure I got the better end of that deal.
The weather may have been more pleasant but as anyone who has experienced moving can attest to, the process is not fun. Much as I had hoped, taking a banana bread (and beer) break made it just a little bit better.
I’ve adapted this recipe over the years from one I found in a Food Network Cookbook called How to Boil Water. Pretty appropriate for college Charlotte who I’m not sure was very good at it. My cooking skills have come a long way since college but this banana bread is still just as good.
- 1 ½ Cup (215g) flour
- ½ Cup (125g) granulated sugar
- ¾ Teaspoon baking soda
- ½ Teaspoon salt
- ½ teaspoon cinnamon
- 3 Ripe bananas, mashed
- 1 Large egg
- 1 Teaspoon vanilla
- ⅓ Cup applesauce
- ½ Cup of unsalted butter, melted and cooled
- ½ Cup chocolate chips
- Preheat the oven to 350 degrees
- Butter a pan and set aside
- In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon
- In a medium bowl, combine the mashed bananas, egg, vanilla, applesauce and butter
- Pour wet ingredients into dry and gently mix until just combined
- Pour batter into prepared pan and bake for about 60 minutes, or until a toothpick inserted into the middle comes out clean.