BANANA CHOCOLATE CHIP BREAD RECIPE - OPTION FOR GLUTEN FREE
ummm…..sweet smelling banana chocolate chip bread…..ummm
There is nothing much better than the smell of warm bread in the oven. The tantalizing smell draws my sleepy kids from their bed, and even my groggy husband down earlier in the morning. The promise of warm yumminess is just too much to pass up in the morning.
After my co-worker asked me for this recipe, I realized that I am often asked for many of my favorite recipes. I thought it might be fun to start posting some of them on the blog. That way I have a quick reference for the recipes and even more people can enjoy them!
Now many of you that know me well, know that I am very health conscious. That is true. I am by no means going to mascarade around pretending that this banana chocolate chip bread is good for you! However, with that said, I also believe that treats are fun and even sometimes important in helping balance the world of health. There is something wonderfully celebratory about a treat, and I am a firm believer that we can all participate in that - even if it’s only a bite.
This bread is wonderfully versatile. I adapted it from a zucchini bread recipe that I love (maybe I will post that another time) and I think the results are fabulous. We are mostly gluten free at our home, and this bread works beautifully with that option as well. Annika, my oldest daughter, tends to prefer this before school, so I have even added protein powder to it for some “holding power” and improved health benefit (without detection from my family so shhhhhhh).
Let’s talk about the nutmeg. Originally, I was not a nutmeg fan, but once I discovered fresh nutmeg, my thoughts were changed. I actually discovered fresh nutmeg at a restaurant that had included it in a pasta recipe. It gave it just a little enhancement of flavor that was lovely and distinct. I find that fresh nutmeg is much more subtle than pre-ground nutmeg. I use my awesome microplane zester to add just a bit to the recipe and it makes a big difference. You can find those here:
As far as the chocolate chips, you can adjust them to tolerance. This recipe was actually supposed to have more sugar in the original version, but since bananas and the chocolate chips are naturally sweet, I reduced the sugar. I try to minimize the additional sugar with the chocolate chips, but of course, you can always add more if you enjoy it a bit more chocolaty. Also, I use mini chocolate chips because they are lighter and suspend in the batter better; they don’t all sink to the bottom. If I am feeling artsy, I will sprinkle a few more on the top of the batter before it hits the oven.
I hope you enjoy this recipe. We love it and bake it often. Give me your feedback and let me know how it turned out for you. I hope it becomes a staple treat in your home!
Banana Chocolate Chip Bread (Makes 2 full loaves)
3 cups flour (regular or gluten free blend)
1 1/2 cups sugar
1 cup oil
5 ripening bananas
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
Freshly ground nutmeg (about five or six runs with the zester)
Chocolate chips to taste (about 1/2 cup for us)
Combine bananas, eggs, sugar, and oil. Beat well. Combine the dry ingredients and then mix into the wet batter. Prepare two greased loaf pans and add batter. Bake at 350 degrees for about an hour, checking with a toothpick to make sure it come out dry from the center of the bread. Allow to cool 10 minutes in the pans and then remove. For improved stability and less crumbles, try to resist cutting it until it has cooled a bit more…..but good luck :)
Did you try it? I’d love to know!