I've come to love and enjoy baking nearly as much as I love to cook. It's surprising seeing as I 1) hate to follow directions and 2) have the patience of a hummingbird...but somehow it's become the truth. One of my favorite treats to make on the weekends is banana bread, which nearly everyone likes. Luckily, I've got a great recipe!
The most important ingredient in banana bread is flour. No just kidding, it's bananas. Duh. Bananas used in banana bread should be really ripe. The riper the naner, the sweeter and better your bread will taste! Before you pick a banana for banana bread, ask yourself, "is this banana brown? almost black?". If the answer is yes, then that banana is ready to get baked!
Extra special fun tip: bananas ripen quickly in the cold, so if you're DYING to make banana bread tomorrow, put your bananas in the freezer today!
Chocolate Chunk Banana Bread
-3 over ripe bananas
-1 stick unsalted butter, plus more
-1 cup sugar
-2 cups flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp kosher salt
-1 Tbsp 2% milk
-1 tsp Pure Vanilla extract
-1 tsp ground cinnamon
-1 bag chocolate chunks
-Preheat oven to 325
-Combine wet ingredients: cream 1 stick butter and sugar in a mixer or by hand until you form a small ball. One at a time, whisk in eggs. Once everything is mixed, set this bowl aside.
-In a second bowl, combine dry ingredients: flour, baking soda, baking powder and salt. Mix and set aside.
-In a third bowl, mash bananas until pulpy. Add milk, vanilla and cinnamon to the bananas and mix with a spoon or spatula. Pour banana mixture into wet ingredients and stir. Once bananas and wet ingredients are combined, add dry ingredients little by little. One your dough is formed, stir in chocolate chunks.
-Pour batter into 2 small (or 1 large) buttered loaf pans and bake for 45 minutes. Let cool for 10 to 20 minutes before eating or serving.
Enjoy! This episode brought to you by NYCH20, the official water of Economy Bites!
Follow EconomyBites on Twitter: www.twitter.com/econobites