This tender and moist banana bread will be sure to delight the pickiest of eaters. Perfect sweetness from the bananas complements the perfect cake like crumb. Dotted with chocolate chips takes this simple quick bread over the top!
Ingredients
3 extra ripe medium sized bananas
½ cup vegetable, canola or light olive oil
1 cup sugar
2 eggs
2 cups unbleached, all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3 tbsp buttermilk
1 tsp vanilla
1 cup dark or bittersweet chocolate chips
Instructions
Spray a standard sized loaf pan with baking spray and preheat the oven to 325 degrees. In a large bowl, mash bananas until no large lumps remain. Add oil and sugar. Beat well. Add in eggs one at a time and beat for about two minutes until pale yellow and light and fluffy. Sprinkle in flour, baking soda, baking powder and salt. Beat on low, scraping the sides of the bowl just until combined. Add buttermilk and vanilla extract and mix for thirty seconds. Add chocolate. chips, saving a small handful to dot the top of the loaf. Fold in with a spatula. Scrape batter into prepared loaf pan. Bake at 325 for 60 minutes (check bread at 45 minutes to see how it is doing - if looks close to being done, decrease time and check every five minutes until baked through). Check for doneness and remove from oven. Let sit in baking pan for ten minutes. Turn out onto cooling rack. If you cannot wait, help yourself, but the bread WILL fall apart. It is delicious though warm and everyone should experience this at least once! If you are saving for serving, let cool for one hour until you slice it. This bread stays fresh for three days wrapped well at room temperature. It also freezes wonderfully. Enjoy!
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2012/03/classic-banana-bread.html