Banana bread- it can be really good, or really terrible. I was at the hospital the other day, and in the break room I saw some unfortunate looking banana bread. Something along the lines of overdone and brick-like. This inspired me to make some of my own. But, this isn’t your typical banana bread… It’s creamy, and M-O-I-S-T, and full of chocolate chips (from none other than my mom’s chocolate store, Sweettrio!).
I’ve been on the lookout for a great recipe for a while, and I finally stumbled upon a keeper! It’s from Skinnytaste, and although its supposedly healthy, it doesn’t taste like it (although her recipe doesn’t call for chocolate chips…)
I usually freeze leftover bananas that get too ripe, and let them thaw before I use them…
The best trick in the book I found for super yummy bread is to use my immersion blender (typically for soups), and what a difference it makes! I still use the beaters to stir the bananas and all of the wet ingredients, but before I add the dry ingredients, I use the handy dandy blender and ALL banana chunks are gone. I don’t know about you, but I hate eating banana bread with big chunks of bananas. Totally ruins it for me!
So there you go, perfect, moist, and somewhat healthy banana bread. Doesn’t get much better than that! Happy Baking!