Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 cups (385 grams) mashed ripe banana, 3 to 4 medium bananas
  • 8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled
  • 3/4 cup (150 grams) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (180 grams) chocolate chips, try a combination of mini and regular chips, plus more for adding to the top of the loaf

Instruction

  • Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
  • Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
  • Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients and chocolate chips, stirring gently until the flour disappears and the batter is smooth.
  • Pour batter into the pan and smooth the top. Scatter a few extra chocolate chips on top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
  • After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
  • When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.