My obsession for chocolate chip banana bread believe it or not was purchasing a loaf from the Forest Hill Shoppers Drug Mart. It was the perfect balance of sweet, yet salty and moist. My advice for this recipe is tweak it where you need to in order to get to perfection. Your perfection could differ from mine by a 1/2 teaspoon of more salt or less. On that note, take risks and enjoy! :”)
Prep Time: 2hrs
1 cup of granulated sugar (or regular sugar)
8 tablespoons unsalted butter (or salted based on your preference. I used salted once.)
2 large eggs
3 ripe bananas (1 cup of mashed bananas)
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup buttermilk
1/2 cup of chopped pecans (optional)
Semi-sweet chocolate chips (as many as desired or 1/3 cup is what I put)
Preheat oven to 325 degrees F. Spray/Butter/Oil up a 9×5 inch loaf pan with a non-stick spray coating preferably.
Mix or blend together the eggs, butter, buttermilk, mashed bananas and milk.
Sift together the sugar, flour, baking soda, baking powder, salt and cinnamon. Add this to the mixture above and stir in desired pecans and/or chocolate chips. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes. However, check up on the bread after an hour and do the toothpick test. If it comes out clean, it’s ready. From my experience sometimes it’s 1 hr 14mins or 1 hr based on maybe a miss-measurement of ingredients or the oven you use.