Sunday Morning Chocolate Banana Loaf

Sunday Morning Chocolate Banana Loaf

Get ready for taste buds overload. 

A rich, moist banana loaf made with overripe bananas, brown sugar, vanilla, and plenty of semi-sweet chocolate chips. Soft in the middle, lightly golden on top, and ideal for breakfast, dessert, or an afternoon treat. 

Warning: Kids will go nuts after eating this. Be prepared. 

Serves: 8–10 slices
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Difficulty: Easy
Main Ingredient: Banana & Chocolate

Ingredients

• 4 large overripe bananas or (defrost before use)
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips (Milk or Dark) - mini chips: remove a tablespoon, as it will be too chocolatey.  

Recommended Kit2Cook Tools

• 9 × 5-inch metal loaf pan
• Large mixing bowl
• Small mixing bowl
• Hand mixer or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Flour sifter or fine-mesh sieve
• Cooling rack

Method

1. Preheat the oven.
   Preheat oven to 350°F (175°C). Grease a 9 × 5-inch metal loaf pan with butter and set aside. Add some greaseproof paper to the bottom to help with removal from the pan 
2. Mash the bananas.
   In a small bowl, mash the overripe bananas until mostly smooth. You can do this in a mixer, but don't overdo it. Set aside.
3. Cream the butter and sugars.
   Use a mixer or In a large bowl, beat the softened butter, granulated sugar, and brown sugar for approximately 2–3 minutes, until light and fluffy. 
4. Add the wet ingredients.
   Add the eggs, mashed bananas, and vanilla extract. Mix until well combined.
5. Add the dry ingredients.
   Sift the flour, baking soda, baking powder, and salt directly into the wet mixture.
6. Fold together.
   Using a large spatula, gently fold the dry ingredients into the banana mixture until just combined. Avoid overmixing. You need the air (Do not use a whisk or mixer)
7. Add the chocolate chips.
   Fold in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for the top.
8. Fill the loaf pan.
   Pour the batter into the prepared loaf pan and spread evenly.
9. Finish with chocolate.
   Sprinkle the remaining chocolate chips over the top of the loaf.
10. Bake.
    Bake for 50–60 minutes, or until the loaf is golden and a knife or toothpick inserted into the center comes out clean or with only a few moist crumbs. It could also come out with melted chocolate, which is ok. You're looking for the mixture to be cooked
11. Cool.
    Allow the loaf to cool in the pan for approximately 20 minutes before removing. Let it set for another 5 to 10 minutes to set before slicing. Be careful at this stage. Protect the bake from a sneak attack prior to cooling. 

Chef’s Note

The riper the bananas, the better the flavor. Bananas with heavily spotted or nearly black skins provide more natural sweetness and a deeper banana flavor. If they are in your freezer, let them get to room temperature before using them. 

For an especially moist loaf, avoid overmixing once the flour has been added. Fold only until you can no longer see dry flour. 

Have fun and enjoy