Drew's Yum Chocolate Chip Banana Bread Recipe
Ingredients
Directions
- Preheat the oven to 350°F or 175°C.
- Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt.
- In a separate bowl, cream together butter and brown sugar.
- Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture and chocolate chips and stir.
- Pour batter into prepared loaf pan.
- Bake for 60 to 65 minutes (insert a toothpick into center of the loaf and see if it comes out clean).
- Let the bread cool in pan for 10 minutes, then unmold onto a wire rack.
Adapted from a Recipe by: Drew Dupras
Frequently Asked Questions
Can I substitute the all-purpose flour with a gluten-free flour?
Yes, you can use a gluten-free all-purpose flour substitute. Just ensure that the blend you use contains xanthan gum for proper texture and rise.
How should I store leftover banana bread?
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it at room temperature before serving.
What should I do if my banana bread is too dense or heavy?
If your banana bread is too dense, it could be due to overmixing the batter or using too many bananas. Make sure to mix just until combined and consider reducing the amount of mashed bananas if they are particularly large or if you are using extra ripe ones.
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