Quick Post – My daughter’s exact words: “It’s amazing!” I thought that was sweet of her, but why would a 7-year-old not like chocolate for breakfast? 😉 I took a taste and it’s very banana-y, so if you appreciate straight banana bread with out spices and fancy ingredients, this is a winner. I modified this slightly, but provided a link so you can see the original recipe. Thanks for reading, enjoy!
Chocolate Chip Banana Bread – adapted from Cannella Vita
- 1 3/4 cup all-purpose flour (219 grams)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1/2 sugar
- 1/2 brown sugar
- 1 cup mashed ripe bananas (about 2 large)
- 3/4 cup vegetable oil (* I used grapeseed oil*)
- 1 cup bittersweet chocolate chips
Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.