Banana Bread is one of those all-purpose recipes that work nicely as breakfast, a snack or as the answer to a nagging sweet tooth. This version is decadent enough to be a stand-alone dessert. It is incredibly moist and loaded with dark chocolate chunks.
- 2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 heaping teaspoon of cinnamon
- 2 eggs
- 1 cup of sugar
- 5 super ripe bananas
- 1 generous teaspoon of vanilla extract
- 1/2 cup of canola oil
- 12 ounces of dark chocolate chunks
Preheat oven to 350°F and line the bottom of a bread pan with parchment. Measure out all ingredients.
In a small bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
In a medium bowl, mash four of the five bananas with a fork or potato masher. It is okay if there are a few chunks remaining — they add nice texture to the finished loaf.
In a large bowl, whisk together the eggs and sugar until creamy. Add the mashed bananas, oil and vanilla and stir to combine.
Add the dry ingredients to the wet and mix until just combined.
Fold in the chocolate chunks, reserving a few to sprinkle on the top if desired. Pour mixture into prepared bread pan.
Cut the remaining banana into slices that are half an inch in thickness. Dot the top of the banana bread with slices and the remaining chocolate chunks.
Place into the preheated oven and bake for an hour and 10 minutes. To check if done, insert a toothpick into the center of the loaf and remove it. If it comes out clean, then your banana bread is ready. Remove from the oven and set aside to cool completely in the pan.
To remove the bread from the pan, run a butter knife around the edges and then flip the bread onto a cooling rack.
The bread will stay fresh for a week if kept tightly wrapped and sealed.