I wish I was bringing a new recipe your way under better circumstances, but we all know I don’t really bake. I’m also not a big sweets lover, but this recipe has enough depth in flavor from the sweet, salty, and savory elements – with a little bit of crunch – that it’s keeping us happy while we self-isolate. This recipe has been adapted from Tasty’s original One Bowl Chocolate Chip Banana Bread recipe. A few of the measurements and bake time were off for me to get the desired result. By following their instructions, the bread would have been over-baked, with a dry texture, and the crust would have been too firm. The adjustments I made work for me, my elevation, my choice of baking dish, and other factors that impact cooking. Trust your gut with this one!
This dish can be adapted further should you want to swap out ingredients. It is extremely forgiving. A loaf could be swapped for mini muffins (reduce baking time) or chocolate chips replaced or supplemented with walnuts, pecans, raisins, or other mix-ins your desire. Adding a touch of cinnamon or nutmeg can also give this recipe a seasonal flare. No matter how your adapt, it’ll be a winner. Read on for a quick recipe with which you can please your quarantined crowd!
What You’ll Need
- 3 bananas
- ⅓ cup melted butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon water
- 1 ½ cups all-purpose flour
- ½ cup dark mini chocolate chips
- Regular semi-sweet chocolate for topping
- Pinch of salt
Directions
Preheat oven to 350˚F.
I used a Kitchen Aid stand mixer to combine ingredients, but a hand mixer or large wooden spoon works just fine!
Mash bananas until minimal chunks remain. Add melted butter and stir.
Add sugar, egg, vanilla, baking soda, flour, and salt to taste. Stir or mix until smooth.
Fold in mini chocolate chips and pour into greased loaf pan. I used a disposable aluminum loaf pan left over from the holidays because our primary glass dish was a little too big. The bread will rise a fair amount, so ensure your dish is deep enough.
Before putting into over, sprinkle top with regular sized dark chocolate chips.
Bake for 40 minutes while checking internal done-ness with wooden skewer – it’s too tall for a toothpick! If additional time is needed, cover with foil to ensure top does not brown too much or get too crispy.
Cook and remove from load pan. Slice to serve.
