My aunt gave me this recipe at my bridal shower, and I always enjoy seeing her handwriting on the recipe card when I make this bread. She is a fantastic cook and I aspire to have the cooking repertoire that she does!
Today I baked the banana bread in a coffee can — we’d just finished a can of Medaglia D’Oro Caffé Espresso (yum!) so the opportunity was there. My mom used to bake zucchini bread in coffee cans every summer when our garden with overflowing with squash. Unfortunately, I overfilled the can and lost quite a bit of the batter as it rose up and over the rim. So I’m not recommending you try that with this recipe! Or, try it and only fill the can about 2/3 of the way full — you’ll need to bake it about an hour and a quarter. Then throw the rest of the batter into muffin tins.
For this dessert bread your bananas should be so ripe that you’re practically ready to throw them out. If they’re about to go bad and you’re not ready to bake just yet, peel the bananas, seal them in a Ziploc bag, and freeze them until you need them. They defrost quickly and although they’re brown and slimy looking when they thaw, they work perfectly for this bread and taste great.
This recipe works best when you use mini chocolate chips — regular-sized chips seem to clump up and fall to the bottom of the pan. (I did not take my own advice in the photo above.) My aunt also recommends adding sliced strawberries to the batter if you have them — I’ve added up to half a cup of them and they’re a nice change.
Chocolate Chip Banana Bread
Adapted from my Aunt Barbara’s recipe
3 very ripe bananas
1/4 c. white sugar
1½ c. white whole wheat flour
1/4 c. melted butter, cooled
1 tsp. baking soda
1/4 c. mini chocolate chips
Preheat oven to 375° F.
With a fork, mash bananas and sugar in a large bowl until they are smooth. Add remaining ingredients and mix until combined.
Pour batter into either lined muffin tins or a load pan coated with non-stick spray. Bake until golden brown on top and a toothpick in the center comes out clean — about 20-30 minutes for muffins or 45 minutes to an hour for a loaf.