Banana Bread with Chocolate Chips Recipe – perfect for breakfast or a lunchbox treat. The addition of the chocolate chips adds a touch of indulgence.
It was on our first anniversary together that M surprised me with our Kitchen Aid ( Yup, big time brownie points). It is by far one of the most amazing kitchen gadgets one can have – it truly makes light work of any mixing. So when I first had it in the kitchen, with all that excitement, I went on a cupcake baking spree, it was a glorious phase of churning out red velvet cupcakes with perfect cream cheese frosting. But eventually, since both of us hardly have a sweet tooth, the frequency reduced drastically. Until all activity came to a grinding halt ( it pains me even to write that).
A few days back when I was working in the kitchen, I looked over to the Kitchen Aid and felt this immense guilt – I’m nowhere close to doing any justice to this wonderful machine. So out came all the cook books, every possible sweet ingredient I could find in the pantry and we set out to bake! Of course my pantry didn’t have too much – dwindling supply of vanilla essence, less than half a bag of chocolate chips and yes, as is found in almost every home I know, bananas nearing the over-ripe stage.
It had to be a Banana Bread – many a baking books had rather fancy recipes for baking a classic like this one. But with my pantry limitations, I made the most of whatever I could find, used references for cooking time, ingredients in the bowl and watched the Kitchen Aid work its magic. Minutes later, I found myself, watching the bread rise in the oven – Yes, I tend to hover in the kitchen.
Leaving the bananas mashed slightly unevenly added great texture with gooey melted blobs of chocolate chips in almost every bite. The top of the bread browned nicely with the banana leaving the cake still moist inside. This is that perfect breakfast recipe – easy peasy pantry ingredients combined to make something scrumptious.
- 4 Bananas extra ripe
- 1/2 cup Hershey's Chocolate Chips semi sweet
- 2 Eggs
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 cup caster sugar
- 125 gms butter room temperature
- 1 tsp vanilla essence
Preheat the oven to 180 degree celsius.
Mash the ripe bananas - I prefer them left slightly chunky for added texture.
Mix together the flour, baking soda and caster sugar.
Once the dry ingredients are mixed well, add in the bananas, eggs, vanilla essence, butter and chocolates and fold nicely.
Line the loaf tin with baking paper and pour in the batter. Bake for about 75 minutes.
Test to make sure the tooth pick comes out clean from the centre of the bread. Cool and slice. Note: Make sure all your baking ingredients are at room temperature for best results.