Any kind of homemade bread is awesome. This quick bread recipe is…whatever is better than awesome. And your kitchen will smell great. And you will use up your over ripe bananas. There is no downside to making this recipe as far as I can tell. No kneading or waiting for it to rise. Just beat some ingredients, pour in a loaf pan and bake.
This recipe had me at chocolate and banana. You can easily add nuts to this recipe, or substitute the chips for blueberries. or just put in the bananas and keep it simple, but the banana and semi-sweet chocolate go so well together that I really wouldn’t mess with it.
1 and 3/4 cups all-purpose flour divided*
1/3 cup white sugar
1/3 cup brown sugar (light or dark)
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
pinch of nutmeg
1 cup mashed ripe banana – 2 to 3 bananas
1/3 cup unsalted butter, melted and cooled
2 tbs. buttermilk (or milk)
1 tsp. vanilla extract
1/2 cup mini semi-sweet chocolate chips dusted with flour so they won’t sink in the batter to the bottom of the loaf
Preheat the oven to 350 F. In a large bowl combine 1 cup of the flour*, both sugars, baking powder, baking soda, salt and spices. Add the mashed bananas, butter, buttermilk and vanilla. Beat to combine. With an electric mixer on medium, beat for two minutes.
Add the remaining flour and the eggs. Beat to combine. Stir in the chips.
Pour into a greased 8x4x2 loaf pan. Bake for 50-55 minutes until a cake tester or toothpick inserted into the middle of the loaf comes out clean. Let cool 10 minutes, then tap the loaf out of the pan onto a cutting board. Slice and serve warm with a pad of butter.