DF, V, VG if using egg substitute
i’m not sure what’s gotten into me but i’ve become obsessed with making breakfast breads. it started out innocently enough in the summer with a surplus of zucchini, then it was apple bread, followed by pumpkin as the fall weather rolled in, and cranberry around thanksgiving. i’ll admit that doesn’t leave much left, but then i realized that i haven’t made banana bread in a while… aha!
Chocolate Chip Banana Bread
6 tbs canola oil, at room temperature
2/3 c sugar
1 1/3 c flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
2 bananas, mashed
1 c semi sweet chocolate chips (enjoy life)
preheat the oven to 350 degrees. and spray a loaf pan with non-stick spray. set aside.
mix the oil with the sugar then add the eggs one at a time. in a seperate bowl mix the flour, salt, baking soda, and baking powder. then add to the oil mixture and fold in the bananas and the chocolate chips.
pour the mixture into the loaf pan and bake for 55-60 minutes.
- it’s important for the butter to be at room temperature and not melted. when it’s at room temperature the sugar can then be evenly distributed, if it is melted you will have unequal amounts of sugar and butter through the bread.
- buy the bananas a few days before you make the bread. it’s best if they are ripe, so they can mash easily.
- nuts are also an option. i would recommend walnuts for this recipe.