Chocolate Chip Banana Bread

So today was a crazy weather day in San Francisco, we had a tornado just north of SF and a water spout (water tornado) just off Ocean Beach, just a few blocks from my apartment!

I stayed put today with the exception of going to class for an hour this morning at 9am.

When the weather is awful I tend to just stay home and bake. That’s exactly what I did today and I made Chocolate Chip Banana Bread, my latest obsession.

I have been making the recipe over the last several weeks because it is so delicious. I eat it for breakfast, as a snack or as dessert. Because I believe in sharing great recipes, below is the recipe. I originally got this recipe off the Internet and I modified it to my liking. Enjoy!

Chocolate Chip Banana Bread

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 to 1 teaspoon cinnamon powder (amount depends on your liking, optional but its a great addition)

2 eggs, lightly beaten

3 bananas, mashed (1 cup mashed banana)

1/4 cup vegetable oil

1 cup chocolate chips

1/4 to 1/2 chopped walnuts, or pecans (again amount and type of nut will depend on your liking, this can also be omitted completely if you don’t like nuts)

PREPARATION

Pre-heat the oven to 350°F .

Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).

In a large bowl, whisk together the flour, salt, sugar, baking soda, salt and cinnamon powder. Add chocolate chips and walnuts or pecans.

In a separate medium bowl mix together the oil, bananas and eggs until well combined.

Pour wet mixture into bowl with dry ingredients. Using a large rubber spatula, fold wet mixture into dry mixture, being careful to not over-mix (combine wet and dry mixtures until dry ingredients are JUST incorporated). Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, between 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

This banana bread will keep for about 5-6 days stored at room temperate in an air tight container. In my apartment it really only lasts for 4 days because its that delicious.

If you are looking for more recipes, check out my food blog; The Petite Gourmet.

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