Chocolate Chip Banana Bread

I’m back with the banana bread! My mom bought a bunch of bananas, but then we all forgot about them and they went brown. In a time like this, no food goes to waste! I found a new banana bread recipe and put those bananas to work!

Between this one and the chocolate one, I’m not sure which one I like better. Tim and my mom like this one a lot. It’s got the perfect hint on cinnamon that gives it some pizzazz. The bananas used in this version were much riper than the ones in the chocolate version, and I used actual semi-sweet chocolate chips this time instead of chopped up chocolate I found in the back of my pantry. One thing I found with this recipe was that it called for so many bowls. I love recipes that only use 1 or 2 bowls. I will say, a lot of my troubles stemmed from not reading the entire recipe before starting, so make sure you do that! Read all the instructions and plan!

Here’s the recipe

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ripe bananas, mashed
1 tablespoon milk
1 teaspoon ground cinnamon, or to taste
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat oven to 325 degrees F (165 deg C). Grease a 9 x 5 inch loaf pan, preferably glass.

Step 2: Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy.

Step 3: Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture.