Sep
13

Homemade Chocolate Chip Banana Bread

September 13, 2012 at 4:39 pm · 0 comments

I had some RIPE bananas, so I made banana bread… I have never made banana bread, so I decided to research recipe’s. Of course, I had to find a recipe with ingredients I had on hand. I came across one that did and it had chocolate chips {Yes!}. I followed the recipe almost exactly… Minus using my hands to mix it up. I started to and did not like that one bit, so I washed my hands and used a spoon. For some reason, I folded the chocolate chips in last, even though it didn’t say to. I actually had Maple syrup and used that instead of Agave. Also, I cooked my loaf for just 45 minutes and not the suggested 50 minutes. My oven seems to get things done quicker. Anywho, it’s yummy warm! The chocolate chips definitely were a nice touch, but took away from the banana flavor…

Chocolate Chip Banana Bread

2 c spelt flour or white, or Arrowhead Mills gf, etc. {I used white flour}
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1/3 c milk of choice or oil {I used 1% Milk}
1 and 1/2 tsp pure vanilla extract
1/2 cup agave or maple syrup {I used Maple Syrup}
1 and 1/2 T lemon juice
1 stevia packet or 1 T more agave or other sweetener {I used a packet of Truvia}
2 c tightly-packed, mashed banana (measured after mashing) {I used 6 small bananas}
1/3 to 2/3 cup chocolate chips {I used 2/3 cups – the more the chocolaterrier ;)}

-Preheat oven to 350 F.
-Grease one loaf pan {I used Pam spray and coated with flour}.
-Combine dry ingredients, and mix well {I used a wisk}.
-In a separate bowl, combine wet ingredients and mix into dry (don’t over-mix).
-Pour batter into your greased loaf pan and cook for around 45 minutes. Insert toothpick in middle. If it’s clean then it’s done, if the toothpick is not clean and has *gooey stuff on it, then cook a little longer and continue checking often.
-Remove, let cool, then eat devour…

*Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.

(Recipe from: Chocolate-Covered Katie)

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