The bananas on the trees are ripening quickly and we are awash in a plethora of fruit, so we’re scrambling to come up with great banana recipes. Ripened bananas in their skin, wrapped in saran wrap, will keep in the freezer for up to six months for use in breads, cakes and smoothies, but it’s more fun to try and keep up with the rapidly ripening crop (it’s a race we 
can’t possibly win). Tonight, not only did we dehydrate them for banana chips, but also made this killer Chocolate Chip Banana Bread, a simple recipe that yields a moist, tasty, chocolatey loaf. You can also add a little cinnamon, rum or vanilla if you like, but there really isn’t any reason to since it is delicious (and addictive…we can’t stop eating it) as is.
Killer Chocolate Chip Banana Bread
A moist, easy chocolate chip banana bread made with ripe bananas, brown sugar and cinnamon. This simple one-loaf recipe is a delicious way to use overripe bananas and can be customized with vanilla, rum or extra cinnamon.
Ingredients
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs lightly beaten
- 2-3 bananas mashed (1 cup mashed banana)
- 1 cup chocolate chips
Instructions
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Preheat the oven to 350°F.
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Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
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Whisk the flour, sugar, brown sugar, salt, cinnamon and baking soda together in a large bowl.
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Add the vegetable oil, mashed bananas and eggs and mix until just combined. Be careful not to overmix.
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Fold in the chocolate chips and pour the batter into the prepared loaf pan.
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Bake in the center of the 350°F oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the loaf cool in the pan for about 10 minutes. Unmold and transfer to a wire rack to cool completely.