Kitchen Test: Banana Chocolate Chip Bread

I’m the only one in the family who lovessssss bananas. My Nanay will make it a point to buy a kilo before the weekend so that I have bananas to eat when I’m home <3. The challenge though is to consume the fruit before they overripe. Solution? Overripe bananas = banana bread!

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I followed another easy recipe from Yummy:

Banana Chocolate Chip Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dark brown sugar
1/2 cup corn oil
2 eggs
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips

Steps:

1  Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2
  Combine the dry ingredients in a medium bowl. Stir to mix.
3
  In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
4
  Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
5
  Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.

Chunky!

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It is suggested to use the darkest sugar for a richer color of the bread. I used muscovado sugar and  I love how it turned out.

DSC01672 I felt so giddy while slicing the loaf!DSC01677

So perfect with coffee!

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Looking forward for more overripe bananas! 😛

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