Banana Chocolate Chip Bread

Growing up, the only banana cake we used to eat was Upside Down Banana Cake. It was delicious and I will share it with you at some point. It was here in the United States that I started eating what you call Banana Bread and I love it. There is a local bakery that sells a banana chocolate chip bread that is to live for! I will never be able to replicate it so I hope they never stopping making it!

Since I am not versed with how to cook banana bread, I am always looking for new recipes to try. This one I found on a blog called Chronicle Books. The recipe is from Flo Baker and it is part of the San Francisco Chronicle Cookbook. Note that I did make some changes to the recipe. But the end result was great. I could not resist and cut into it while still hot:

See the melted chocolate? That's why I cannot resist eating it hot!

This is not the last banana bread recipe I will try, but it was good. The kids loved it. 


Do you have a great banana bread recipe that you would like to share with me? Let me know! I'd love to try it!

Banana Chocolate Chip Bread


adapted from The San Francisco Chronicle Cookbook via www.thechroniclebooks.com)

Ingredients

1 3/4 cups plus 2 tablespoons all-purpose flour


1 1/2 cups sugar


1/2 teaspoon baking powder


1 teaspoon baking soda


3/4 teaspoon salt


1 cup mashed banana (about 2 medium bananas)


2 large eggs, lightly beaten


1/4 cup plus 1 tablespoon buttermilk


1/2 cup vegetable oil


1 teaspoon vanilla extract


1 cup semisweet chocolate chips

Directions

1 - Adjust the rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan.

2 - Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Set is aside.

3 - Combine the banana, eggs, buttermilk, oil and vanilla; add to the flour mixture. Stir until just combined. Fold in the chocolate chips. Spoon the batter into the prepared pan.

4 - Bake for 1 hour and 15 to 20 minutes, or until a cake tester inserted in the loaf comes out clean. Cool 10 minutes in the pan, then turn the loaf out onto a rack to cool completely.
 Slice and serve.