Banana Bread With Chocolate Chips

1. 1

   Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. If using a dark pan, oven should be 330 degrees.

2. 2

   In a large bowl, combine the flour, baking soda, and salt; set aside.

3. 3

   Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the chocolate chips and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

4. 4

   Bake for about 1 hour and 5 minutes, and test with toothpick every 5 minutes until a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

5. 5

   Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack and cool completely. If you don't let it cool, you risk the bread breaking as it comes out.

6. 6

   To ensure moistness - wrap bread in cling wrap, then foil. Freeze. Thaw when ready to use - it will be amazingly moist.

* Per serving · 4 servings · Values may vary.

No additional tips available.