This is originally from Natasha Bakes on Pinterest and I’ve made modifications to the recipe to make it my own. I tend to prefer everything I eat more on the “saucy” or as my fiance will tell me “soggy” side. It’s simply my preference, so I want to note that up front on this, as when it comes to bread, a more typically dry food, I like to find a way to bump up the moisture, which in this case, it’s with the help of ripe bananas.
It’s the most moist banana bread recipe I’ve had to date, and I’m not exaggerating when I tell you I legit eat this with a spoon sometimes. Any texture people that don’t appreciate some occasional “mush” like consistency should avoid this one or at least modify by cutting back on wet ingredients and upping the flower portion. That said, it is still a bread that can be sliced and enjoyed like a normal bread loaf, but the middle slice tends to be a job for a good old fashioned spoon 🙂
Servings: 10 slices
- 1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 3 bananas (very ripe)
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips divided + 2 tablespoons added on top to make it extra pretty! (duh!)
- Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25″L x 5.25″W x 2.75″D)
- If you’ve got one, use a mixing bowl using your paddle attachment to cream together the softened butter and cup sugar. Next, beat eggs a bit in a small bowl with a fork before adding them to your mixing bowl as well.
- In that same bowl you just beat your eggs in, throw your peeled bananas in and mash them with a fork until they are the consistency of chunky applesauce. Add them to the mixing bowl along with the vanilla extract. Blend away!
- In a separate bowl, whisk together dry ingredients then add them in as well. Do not include the chocolate chips in this step, as they are precious cargo that takes their own turn at the end.
- Fold in your chocolate chips & using your spatula, transfer all this batter to your prepared bread pan. Time to dance it up with your remaining chocolate chips for #aesthetics.
- Throw the loaf in the oven to bake for 55-65 minutes or until a toothpick inserted into the center comes out mostly clean. It will smell up your kitchen in the most amazing way, as it takes a bit longer to bake given all the wet ingredients.
- When you take it out of the oven, let the banana bread rest 10 min+ before transferring to a wire rack to cool.