My Chocolate Chip Banana Bread recipe is so easy to make and this recipe turns out great every time. Also, this is a no mixer needed banana bread recipe, which means pull out your big spoon.
I fell in love with baking quick bread in my 5th grade home economics class, yikes I'm really dating myself! The first quick bread I ever made was Swedish Tea Ring and I knew right then that I loved to bake. Obsession cheesecakes followed shortly after.
Remember to always check your oven temperature to confirm you have an accurate temperature reading. I know my oven runs 25 degrees cold so I adjust the temperature to compensate for the difference.
The Banana Bread can be frozen for a couple of months. Wrap tight or vacuum seal individual the slices to enjoy later. When ready defrost and warm up in the microwave. Enjoy with a cup of coffee on a lazy Sunday afternoon for an elegant little treat.
What you need to make this recipe:
semi-sweet chocolate baking bar
vanilla paste (can substitute vanilla extract}
Preheat the oven to 350 degrees.
Lightly butter a small 1-3/4 quart baking dish.
In a medium-size bowl mash the bananas and add the water and then add the softened butter, mix it all together.
In a large bowl mix the flour, baking soda, baking powder, brown sugar, and salt.
lightly beat the egg and add to the flour mixture.
Add the mashed bananas to the flour mixture and stir until combined.
Stir in the vanilla paste. You can substitute vanilla extract at a 1:1 ratio.
Fold in the chocolate chunks into the batter.
Pour in the prepared baking dish and bake in a 350 degrees preheated oven for about 45 minutes. Use a toothpick or cake tester to check the banana bread for doneness.
Let cool then remove from pan to serve. Run a knife around the edges of the pan to loosen and remove.
Prep and cook time is about 45 minutes. Ready to eat in about 1 hour 15 minutes.