In Australia, banana bread was everywhere. It was one of those things
that every diner, every bakery, every breakfast place had banana
Today there were four bananas in the fruit basket that were either
going to be made into some type of banana bread or go to the garbage
can. I was going uptown to the last basketball game of the season for
the girls this afternoon so baking was not going to be part of my
afternoon repertoire. Josh, on the other hand, was hanging at home and
volunteered to make chocolate banana bread.
He used the recipe from Bill Granger’s book, Bill’s food. Like
mother, like son, he didn’t exactly follow the recipe because he
doubled the chocolate chips. He called when the bread was done to tell
me it came out fantastic. It did. Really moist and chocolaty. Nice
2 cups flour
2 tsps. baking powder
1 cup sugar
1 stick plus 2 Tblsp unsalted butter, at room temperature
4 ripe bananas, mashed
1 tsp. vanilla extract
1 16 ounce bag of chocolate chips
Preheat the oven to 350. Use tins from the grocery store, makes life easier. Spray them with non-stick spray.
Sift the flour and baking powder into a bowl.
Mix the butter, sugar, banana, eggs, vanilla and chocolate chips in
a bowl. Add the dry ingredients and stir to combine. Be careful not
to over mix.
Pour the batter into the loaf tins (7 1/2" X 4 1/2 "). Bake for
about 1 hour or until a skewer comes out clean. Let cool. Flip and
serve like the Aussies with a big slab of butter over the hot bread.