Tuesday, August 20, 2013

Moist Chocolate Chip Banana Bread

And so, my summer of organic chemistry is done! 
Por fin!
I made this bread to munch on while I shamelessly lounge around, watching reruns of House, TLC, and old Lifetime movies.  This bread was so, so moist and dense and delectable.  After two days in the fridge, it really peaked in yumminess--I wish I made TWO!  

Chocolate Chip Banana Bread

1/3 c. butter, softened
1 c. AP flour
1 t. baking powder
1 t. baking soda
pinch of salt (omit if salted butter was used)
3/4 c. brown sugar
1/2 t. cinnamon
1 cup smashed bananas, over-ripe
1 t. vanilla
1 egg
1/2 c. plain greek yogurt (or sour cream)
3/4 c. semi-sweet chocolate chips

Preheat oven to 350.  Grease an 8-1/2x4-1/2" loaf pan. Set aside.
Sift together flour, baking powder, and baking soda; set aside.
In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy.  Scrape down sides and bottom of bowl.  Add in bananas and vanilla; continue mixing for another minute.  Mix in egg until mixture is well combined.  
Set electric mixer to low speed, and gradually add in flour mixture.
Mix in yogurt by hand until there are a few remaining white streaks.
Fold in chocolate chips.
Transfer batter to loaf pan and bake for 45-50 minutes.
Cool completely, then store in refrigerator. 

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