Chocolate chip banana bread - recovery for ripe bananas
I recently came back to such a situation. You may know that. You go and buy bananas. Ripe, golden yellow, perfect bananas. Maybe a touch too green, but you can just leave them a day, then they are perfect. But the next day you eat a pear rather. The bananas are sure to be good tomorrow! But the next day you prefer peeling an orange. And more days pass and the bananas turn from crunchy light yellow to brown speckled, soft dark yellow. There are now four sad bananas in my kitchen. The man no longer eats them in this condition. As with avocados, which are perfectly edible on only one day, bananas must have exactly reached the state between slightly green to just yellow, so that he accepts them. So now the question: banana milk? Simply mix the sliced bananas with milk and whip up in the Thermomix. Good idea, but the rest of the milk is just enough for the coffee. And coffee is just more important than banana milk! So the sparkling idea! What is always possible? Right, banana bread! And today there is a Chocolate Chip Banana Bread .
In fact, I already have a recipe on the blog for banana bread with cranberries and walnuts. Unbelievably tasty, juicy and crispy. This time my eyes wandered over my kitchen drawer and I discovered the chocolate chips, so bittersweet chocolate pieces. For my cookie-dough book, I had bought myself a 2 kg bag, which I had actually almost used up for the recipe development. But there was just a small remnant that was in urgent need of use. And banana and chocolate, that's always possible!
What can I say, the combination is awesome, the dough for the banana bread is ratzfatz stirred together and baked super fast. Perfect for the spontaneous backsession during the week or when guests arrive at the weekend. Or just if you look at a few sad brown bananas that need to be processed urgently. Chocolate Chip Banana Bread - the best thing chocolate chip leftovers and brown bananas can do! Have fun baking!
Chocolate Chip Banana Bread
- 4 small overripe brown bananas
- 1 egg
- 125 g sugar
- 1 tsp vanilla extract
- 60 g of sunflower oil
- 180 g of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon cinnamon
- 1 pinch of salt
- 150 g chocolate chips (bittersweet) Chocolate drops)
Put the oven on 175 ° C Preheat upper and lower heat. Lay out a box shape with approx. 30 cm side length with parchment paper. This works best if you crumple the baking paper, make it wet, express it well and press it into the mold with a perfect fit.
Peel the bananas and crush them thoroughly.This gives you the perfect starting position. But a hand mixer works too.
Thoroughly mix the flour, baking powder, cinnamon and salt in a separate bowl. Add to the banana mixture and stir only briefly. Finally, fold in the chocolate chips with a spatula or a wooden spoon.
The dough pour into the prepared mold and smooth. Bake the banana bread in a preheated oven for about 45-50 minutes until golden brown and cooked. Allow to cool completely in the mold. Cut into chunks after cooling down.
Airtight packaging keeps the banana bread in the fridge for a few days and stays juicy.