Sunday, February 26, 2012

Chocolate Chip Banana Bread

Yesterday we picked up 10 ripe bananas from Simon's work that were going to spoil if left alone.  Instead, we put eight of them to a much better use--we made chocolate chip banana bread!   

Banana Bread Loaf!
Banana Bread Loaf and Banana Bread Muffin
Chocolate Chip Banana Bread
  • 4 very ripe bananas, peeled
  • 1/3 cup vegan butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1.5 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup Ghirardelli semi-sweet chocolate chips
First, preheat the oven to 325 degrees Fahrenheit and lightly grease a loaf pan (or muffin tins).  Then, mash the bananas using a fork in a medium bowl.  Add the butter, vanilla, and sugars and mix well.  Next add the flour, baking soda, salt, and cinnamon and mix until combined (do not over-mix).  Stir in the chocolate chips and pour the mixture into the pan.  Bake for 45 minutes and then raise the oven temperature to 350 and bake for another 15-25 minutes or until a toothpick inserted into the center comes out clean. (If you're making muffins, bake for about 22 minutes.)

We all really liked this recipe.  Rachel and I were ready to give it a four-carrot rating.  The flavor is great and it's incredibly moist, while the hint of cinnamon and chocolate chips go perfectly with the banana flavor.  However, Simon dragged the rating down to a 3.5 because he thinks the bread is too cake-like. He likes his banana bread more bread-y. 
There's nothing fancy about this recipe.  If you can't find super ripe bananas at the store, just wait a few days and let nature do its magic.        
 Ease of Preparation:   
This recipe is very simple.  It does take a long time to bake, but it's definitely worth it.      
Non-vegan friendliness:  
I'd happily serve this to vegans and non-vegans, alike.  It's an incredibly moist, not-too-sweet treat. 
 Next time, I think I will try this recipe with a little less sugar.  It wasn't overly sweet this time, but I bet it would still be good with a little less. 


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