Chocolate Chip Banana Bread

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Something that typically happens when there is more than one grocery shopper in the house is that there tends to be an overlap of buying the same things. In this weeks case, it was the bananas. You know when you buy a nice bunch of perfectly blemish free curved yellow fruit and then it sits on the counter for a couple of days. And then spots begin to appear and it begins to ripen to the point where you don’t really want to eat it. Well, that happened to all the bananas in the apartment this week, I guess we were just tired and weren’t feeling like going bananas. (Pun most definitely intended.)

I had a total of 9 bananas that were going to go to waste if I didn’t use them. I busted out my recipe, tripled it, and began to whisk, fold, and sift away. When I laid out my pans on the table and was about to pour the batter in, I saw my box of one. dozen. eggs. completely. full. ugh. I forgot the eggs. I FORGOT THE EGGS!! HOW could I have forgotten. Now, if I added the eggs in, I might over mix the batter and create too much gluten, thus creating a tough muffin and bread. If I don’t add it in at all, it won’t rise and be a complete and utter mess. Not wanting the latter situation to go down, I decided to finely whisk the eggs in a separate bowl, then with a hand whisk, gently added and whisked it in until it was all incorporated in and a homogenous mixture (besides the chocolate chips). I allowed the batter to rest for about 10 minutes so the batter wouldn’t be as tough, the scooped them into their pans. I used a loaf pan, muffin tin, and a mini muffin tins just to have variety. I placed them in the oven, prayed for the best, and waited.

To my incredible surprise, these probably came out the best out of all my batches of banana bread. The tops were golden brown (my guess is that adding the eggs last created almost an egg wash to it) yet light and fluffy as there was time for the gluten to relax. There are chocolate chips in every single bite and are utterly dangerous to be around. The mini muffins are a one bite wonder so restraint must be used. I now have enough banana bread to last me the next two weeks, but lets be honest here. I would give it two day before it’s all gone. Happy weekend everyone! The recipe below is the correct way they should be made.

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Chocolate Chip Banana Bread/ Muffins

makes 1 loaf (9x5in), or 12 muffins

1 c granulated sugar

1 stick unsalted butter, room temperature

2 large eggs

3 ripe bananas

1 Tbsp heavy whipping cream

1 1/2 tsp ground cinnamon

2 c all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 c chocolate chips

Preheat the oven to 325 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper or a muffin tin with liners.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the cream and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Fold in chocolate chips.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean (muffins will take about 30-45 min). Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

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