It’s snowing in Bucks County. We’re supposed to get 3-5 inches before it changes to a wintry mix and then to rain. By tomorrow the temperature rises into the 50’s so it will all melt away. Anyway, a snow day calls for some comfort food. This banana bread with chocolate chips is just the thing. I adapted this recipe from a standard and in mine I eliminate the nuts.
Chocolate Chip Banana Bread
- 8 tablespoons (1 stick) butter, softened, plus butter for the pan
- 1½ cups all‐purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- ¾ cup sugar
- 2 eggs
- 3 very ripe bananas, mashed with a fork until smooth (4 if they’re small)
- 1 teaspoon vanilla extract
- 1 cup semi sweet morsels
- 1 cup chopped nuts (optional)
Heat the oven to 350°F. Grease a 9- x 5‐inch loaf pan with butter.
Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and sugar, then beat in the eggs, vanilla and bananas. Stir this mixture into the dry ingredients, just enough to combine (it’s okay if there are lumps). Gently stir in the chocolate chips and nuts.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean when done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.