Chocolate Chips Banana Bread

It must be that time of the year! I haven’t baked for about a year but in the last 2 weeks I’ve baked 7 times, including 2 lemon ricotta cakes, 3 pumpkin loaves, and 2 banana breads. So, as you can see, I am writing down everything that works for me – no stand mixer, no hand mixer, no food processor are required.

All you need is:

• 2 big mixing bowls
• 1 nine inch loaf pan, or 2 regular muffin tin (this recipe makes approximately 15-18 muffins)
• whisk, spatula, measuring spoons and measuring cups

Ingredients:

• 1 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup sugar
• 1 large egg
• 5 banana (4 for the batter, 1 for the decorating (optional))
• 1/2 tsp vanilla extract
• 5 tbsp melted unsalted butter(4 tbsp for the batter. 1 tbsp for buttering the pan/tin.)
• 1/4 cup chocolate chips

Instructions:

1. Preheat oven to 350 Fº
2. In the dry ingredient bowl, whisk flour, baking soda, and salt.
3. In the wet ingredient bowl, mash 4 bananas. Then whisk in an egg, sugar, vanilla extract, and 4 tbsp melted butter.
4. Slowly fold the dry ingredient bowl into the wet one until the batter is blended.
5. Coat chocolate chips with some flour and fold them into the batter.
6. Butter the loaf pan/muffin tins.
7. Pour the batter into the pan/tins. Lay sliced banana on the top. Bake it for 65 mins. If you use muffin tins, bake it for 20 mins.
8. Let it cool at least 10-15 mins.

It’s a banana bread recipe and I should bake it in the loaf pan. But I prefer to bake them as muffins. They’re cuter, faster, and easier to pack for snacks. I love the smell of the batter as it’s baking – a delicious vanilla aroma.