I have made this recipe since I was 9 and it is a family favourite so there was no big risk to it. It turned out nice and fluffy in the middle without the overpowering flavour of banana. The only changes I would make would be the addition of pumpkin seed and the top because I tried it before and it turned out wonderfully. Sadly, we didn’t have any in the house so I settled for chia seeds. I would have also waited a bit longer for the chocolate to cool before cutting into so the slices wouldn’t look so messy, but I just couldn’t wait.
The reason why I made this dish was that my mom, for some reason, always wants me to eat a banana. Unfortunately, I think bananas are disgusting and this is the only way for me to eat it. We had a lot in the house that day so I figured it would be a good idea. I was also craving something with chocolate but wanted it to be a bit on the healthy side
Because of my previous experience with this recipe, I know that my family and I prefer it with less sugar so I made a bit of an adjustment to the sugar. In addition, the chocolate chips are also my modification because I thought bananas and chocolate would go good together and I was right! It gave the bread the perfect amount of richness.
Here is the recipe by “simply recipes”
INGREDIENTS
- 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup melted butter, unsalted or salted
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
METHOD
1 Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)