What do you call two banana peels?
A PAIR OF SLIPPERS!
It’s a Saturday morning in the Fall and the sun, creeping through your blinds, starts to rise gently across your face. You slowly open your eyes and squint to check the time. It’s almost 8am and you can hear the world outside waking up through the window you left cracked open. You can feel a cool, crisp breeze coming from the window and realize that the peaceful world outside is starting to sound like your red-headed, pretentious, loud-mouthed, soccer mom neighbor, Carol Ann. As you start to gain more consciousness you realized it wasn’t the sun that woke you up, it was her. You begin to wonder, “What on earth did poor Joe Luke do now?” After a yawn and a good stretch – you decide to get up and brew that cup of ambition. While your coffee is brewing, you open the rest of the house. The coffee is finally done. You reach into the cubbord for your favorite mug and realize Joe Luke forgot to fix the hinge on the cabinet door on Thursday night while he fixed the leak under the sink. You grab your favorite coffee creamer, a slice of Tommi Lynn’s famous Chocolate Chip Banana Cake, and put on the news.
Nine times out of ten, if you come to our house there will be a few ripe-to-over-ripe bananas on the counter. Sarah will always throw a few bananas into the buggy (right next to the nine boxes of cheese pierogi’s) to pack for her lunch. The trip home from the grocery store is the last time they see the inside of a bag. So what do you do with over ripened bananas? I always make a banana loaf. I have been making banana loaf for years. I have played with the recipe to try to get the perfect loaf and I believe this is it! You could get this batter together in the time it take the oven to preheat to 350°.
Click here if you weren’t introduced to Carol Ann and Joe Luke yet.
Chocolate Chip Banana Loaf
Prep Time: 15 minutes | Cook Time: 80 minutes | Servings: 8-10 | Difficulty: Medium
2 eggs, at room temperature
2 1/2 cups all-purpose flour
1 1/2 cups coconut sugar
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
3 ripe, medium bananas, mashed
3/4 cup butter milk
1/2 cup vegetable oil temperature
2 tsp vanilla
1 cup chocolate chips, plus 2 tbsp
Preheat oven to 350°.
1. Grease and line a 9 x 5 inch loaf pan with cooking spray and parchment paper.
2. Sift the flour into a large mixing bowl. Add the coconut sugar, baking soda, baking powder, cinnamon, and salt. Whisk together until everything is evenly distributed and set aside.
3. In a large mixing bowl, add the 3 mashed bananas, butter milk, vegetable oil, and vanilla. Using and electric mixer, mix for about 1 minute on medium low speed. Add the eggs one at a time until combined.
4. Add a tablespoon of the dry ingredients to the chocolate chips and toss to coat.
5. Gradually add the dry ingredients to the wet ingredients until combined. Do not over mix.
6. Fold in the chocolate chips.
7. Pour into prepared loaf pan and sprinkle with the remaining 2 tablespoons of chocolate chips.
8. Bake for 80 minutes. Check for doneness with a toothpick by sticking it into the thickest part of the loaf. If the loaf is not done, bake for an additional 5-10 minutes or until the toothpick comes out clean.
9. Remove the banana loaf from the oven and the loaf pan by lifting the loaf out by the parchment paper. Place on a wire rack to cool.