The three-year-old and I had some time at home alone together last weekend. We put our energy, plus our three over-ripe bananas to use, and ended up with some banana bread. I've mentioned this recipe before and I'll state again how I love it: one bowl! no oil or butter! lots of chocolate chips! super kid-friendly recipe!
The result is one 8 x 8" pan full of chewy, gooey goodness. Released from the pyrex, it fit perfectly into a TJ's pie box (homemade is nice, but sometimes a purchased desert is just right) and traveled with us to a free afternoon concert.
Banana Bread with Chocolate Chips and Cinnamon Sugar
Adapted, a little, from Orangette
3 super ripe bananas
2 large eggs
1 1/2 cups whole wheat flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
3/4 cup semisweet chocolate chips (I followed the original recipe and used 1 cup chips, but I think it would benefit from less)
For topping:
2 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
Preheat the oven to 375 degrees. Butter an 8-inch square pan.
In a medium mixing bowl, mash the bananas well with a potato masher. Add eggs and stir well to combine. Add flour, sugar, baking soda, cinnamon, and vanilla; stir to mix. Add 1/2 cup of the chocolate chips and stir briefly. Pour batter into prepared pan and set aside.
In a small bowl, stir together the remaining sugar and cinnamon. Sprinkle the mixture evenly over the batter in the pan and top with remaining 1/4 cup chocolate chips.
Bake for 35 to 40 minutes, or until a cake tester poked into the center comes out clean. Allow to cool for 15 minutes or longer before serving.
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