Chocolate Chip Banana Bread

from ButterYum

makes one 3x14 cocktail loaf (or one 9x5 loaf)

Ingredients

  • 2 cups all purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • 1 teaspoon fine table salt

  • 2-3 ripe bananas, mashed

  • 1 tablespoon milk

  • 2 teaspoons pure vanilla extract

  • 1/2 cup white granulated sugar

  • 1/2 cup light brown sugar

  • 8 tablespoons unsalted butter, room temperature

  • 2 large eggs

  • 1/2 cup mini chocolate chips (semisweet or bittersweet), plus more for sprinkling

Directions

  1. Preheat oven to 325F with rack in lower third of oven.

  2. Prepare a tea or cocktail loaf pan (3x14-inch) with nonstick baking spray.

  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt; set aside.

  4. In a medium bowl, whisk together the mashed bananas, milk, pure vanilla extract; set aside.

  5. In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and butter together until light and creamy, several minues.

  6. Add the eggs, one at a time, beating for 20 second after each addition.

  7. Beat in the mashed banana mixture.

  8. Add the flour mixture just until no traces of dry ingredients remain.

  9. Remove bowl from stand mixer and stir in the mini chocolate chips by hand (scrape side of bowl in the process).

  10. Pour batter into prepared pan and sprinkle with additional mini chocolate chips if desired (looks great after baked).

  11. Bake on lower rack for 45-55 minutes or until a toothpick inserted in the center comes out clean.

  12. Cool in pan for 10 minutes before turning out onto a rack to cool completely before serving. Leftovers should be stored in an airtight container at room temperature.

Notes

  • If you don’t have a 3x14-inch tea/cocktail loaf pan, a 9x5-inch loaf pan can be substituted (increase baking time to 60-70 minutes).

  • Alternately, batter can be mixed with a handheld mixer.

  • The batter for a double recipe will fit in a 5-quart stand mixer.

  • This banana bread is very heavy and can break in half when turning out of the pan. To avoid this, be sure loaf is completely supported by a cooling rack when unmolding. Don’t be tempted to unmold loaf into your hand like you might do with a standard sized loaf.

  • Although the photos above show these pans wrapped with insulated baking strips, I’ve concluded doing so is unnecessary for this recipe.

adapted from allrecipes