If I’m gonna give ya’ll video content, I refuse to also make you read a bunch of words too. I mean, I’m chatty, but even I have limits.
So, to CliffsNotes it –
Yummy, easy, chocolate chip banana bread that you’re gonna wanna make a lot.
(how’d I do?)
Watch me make so many mistakes while making it that we can pretend I did on purpose in order to durability-test the easy-ness of this recipe on Instagram HERE 😉
Salted Dark Chocolate Banana Bread
Preheat oven to 350, convection setting if possible.
In a large mixing bowl (or your stand mixer, add the following :
- cooking spray or the butter wrapper for greasing the loaf pan
- 1 stick (1/2 cup) / unsalted butter, softened
- 2 eggs
- 3/4 light brown sugar
- splash vanilla extract
- 6 very ripe bananas
Mix with an electric beater (or a whisk if you don’t have one) until smooth.
Add in :
- 2 cups all purpose flour (sub any flour of choice)
- 1 heaping tsp kosher salt
- 1 1/2 tsp baking powder
Mix with the beaters /whisk until all combined.
Fold in, by spatula :
- 1 cup dark chocolate chips (semi sweet works just fine!)
Once evenly distributed, pour batter into a greased standard loaf pan.
Bake at 350 degrees and check after 90 minutes.
Insert a wooden skewer or toothpick to check for doneness. It should come out clean with no wetness, but some soft crumbs are perfectly fine.
Allow to cool in the pan on a rack until safe to touch.
Remove from the pan to either enjoy warm now, or finish cooling and store in an airtight container.
This is best kept in the refrigerator after 2 days for freshness and maximum flavor retention.
Here’s the video on Instagram!
And for a whole grain, and more health-forward version of this, here’s an older post to check out!
Thanks for being here, ya’ll. I love you 💋
Ingredients
Equipment
Method
- Preheat your oven to 350, convection setting if possible.
- Mix your wet ingredients with an electric beater or stand mixer or whisk until smooth.
- Add in your dry ingredients and mix until fully blended.
- Fold in your chocolate chips with a spatula.
- Pour into greased loaf pan.
- Sprinkle the top with cane sugar and kosher salt.
- Bake at 350 (convection if possible) for 1 1/2 hours, or until a toothpick comes out relatively clean when inserted in the center.
- Cool in the pan until you can handle it.
- Remove from the pan and serve warm, or store in an airtight container in the fridge for up to 5 days for best quality.
