CHOCOLATE CHIP-BANANA BREAD


Here , butter, instead of the oil used in most quick breads, provides a rich flavor base.

1/2 cup unsalted butter,softened; more for th pans

2 1/3 cups, unbleached all- purpose flour;more for the pans

1 tsp baking powder

1/2 tsp table salt

1 cup granulated sugar

3 large eggs

1 cup mashed very ripe banana (2 large 3medium bananas)

1/2 cup buttermilk

1/2 cup semi-sweet chocolate chips

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour  loaf pan.



Combine the flour,baking powder,baking soda,and salt in a medium mixing bowl. Whisk the ingredients  well to  combine.

In the bowl of a stand mixer or in a medium mixing bowl,mix the butter on low speed with the stand mixer’s paddlae attachment oron medium low speed with a hand mixer until smooth. Add the sugar gradually and continuemixing on low speed until slightly fluffy. Add the eggs one at a time,mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl,and mix until blended.

 

Stop the mixer  and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk.Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth,scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand.

Spread the batter in the pan. Smooth the top of the batter. Bake until the loaves are golden and inserted skewer or toothpick comes out clean,about  60-70minutes.

Let the loaves cool in the pans on a rack for 10-15 minutes to give them time to set and then turn them out onto  a rack and flip right side up to cool completely.

 

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