Chocolate Chip Banana Bread
I love to keep fruit around the house to snack on but I have a tendency to buy a bunch of fruit and then after a few days pass realize it is about to go bad. I always have the best intention of eating it but sometimes I just forget that I have it. I hate letting food go to waste and well, what else are you going to do with over-ripe bananas? Banana bread is actually best when made with bananas that are just too soft to eat and have lots of dark brown speckles on the peel.
Banana bread is perfect to make at the beginning of the week and take on the go for breakfast or just to eat as a snack. Not to mention it’s extremely easy to throw together and it makes the house smell amazing. Really there’s no reason not to make it!
5 medium over-ripe bananas, divided
½ cup unsalted butter, at room temperature, plus extra for the pan
¾ cup granulated sugar
¼ (packed) cup light brown sugar
2 large eggs, at room temperature, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for the pan
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon cardamom
1 cup dark chocolate chips
Preheat the oven to 350°.
In a medium mixing bowl mash 4 of the bananas, reserving one, making sure to leave them slightly lumpy for texture. Set the mixture aside.
In the bowl of a stand mixer, beat the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and the vanilla, beating well after each addition. Add the bananas and mix until just combined, being careful not to over-mix. In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt and cardamom. Slowly add the flour mixture to the batter and mix until just combined.
Fold in the chocolate chips with a wooden spoon and pour into a greased and floured 1½-pound loaf pan. Slice the remaining banana in half lengthwise and arrange on the top of the bread for garnish.
Bake until cooked through, and a toothpick inserted into the center of the bread comes out clean, about 60 minutes. Transfer the pan to a cooling rack and allow it to cool.
Cut the bread into 1-inch thick slices and serve buttered.
Makes 1 loaf, serves 6.
*Note: If you don’t have over-ripe bananas on hand, you can quickly ripen bananas by baking them in the peel on a baking sheet at 250ºF for 15 minutes then cool.