Whenever there are over ripe bananas lying in my fruit basket, the first thing that I think of doing – is to make some banana bread/ muffins. It is probably the most basic and most common recipe that you can find. I have tried numerous recipes online- a couple that I use often are the ones from showmethecurry.com and divinetaste.com . However, this time I decided to try a different recipe. This one is largely adapted from http://myretrokitchen.blogspot.in/2011/02/eggless-chocolate-chip-banana-bread.html.
It was so awesome that I had to make 4 more batches of it within a week’s time for my neighbors as well. Its safe to say that I wont be baking banana bread for some time now.
The pictures arent that great since I clicked them in low light at night. Nevertheless, they look yummy- so am going to put them up anyways.
Choco-Chip Banana Bread
– 1 cup All purpose Flour
– 1 Cup Whole Wheat Flour
– 1/3 cup white sugar
– 1/3 cup brown sugar
– 1/3 cup butter, softened
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– a pinch of salt
– 1 tsp vanilla essence/ extract
– 1 cup mashed ripe bananas (would be about 3 big bananas or 5-6 small yellaki/ elaichi bananas). I pulsed them with my blender to make a pulp. If you like it a little chunky you could mash them with a masher.
– 1/2 cup chocolate chips.
– Grease a loaf pan – I have a 10 by 5 inches. The batter was just about right for a dish this size. Dust it with flour and keep aside. Preheat the oven at 180 deg C.
– Cream sugar and butter in a large bowl for about 5 minutes until well blended. It does have not to get airy and smooth. Add the vanilla to this mixture.
– In another bowl, sieve both the flours, baking powder, baking soda and salt.
– Add flour mixture and banana to the butter alternatively and beat with every addition.
– The batter will be very thick. Fold in most of the chocolate chips. You could also use your favorite nuts. Walnuts and almonds toasted and raisins added as is.
– Scrape the batter on to the loaf pan. Sprinkle the rest of the chocolate chips on top of the batter.
– Bake at 180 deg C for 30-35 mins or until a tester comes clean.
Best enjoyed warm with a cup of tea!