Easy one-bowl recipe
If you are looking for one of those "healthy" banana breads, keep looking because I cannot lie, this is not one of them! Let's face it, this is cake with some bananas mixed in. And just the way it should be. It's soft, moist, tender and the perfect combination of bananas and chocolate chips. But if you want to have a slice for breakfast, no one is judging.
There are probably hundreds of thousands of banana bread recipes floating around on the internet, so why this one? Because this is a simple and quick one-bowl recipe that you can whip up with a minimal amount of dishes! As always, I highly recommend that you start using a kitchen scale because not only is it more accurate, you also don't need to use as many measuring cups, i.e. less dishes! They are inexpensive and can be used for many purposes. I try to always provide weight and volume measurements but just know that I always base my recipes on weight.
And another tip, you can easily use frozen bananas. Fun fact, I actually can't stomach raw bananas but can only eat them in baked goods (an excuse to eat more banana bread?) My husband does eat bananas though, and every so often, one gets a little past its prime. So if I don't have enough bananas or time, I'll pop it into a freezer bag and wait until I have a few of them and then they're ready to go! Easy peasy!
Ingredients
Yields one 9"x5" loaf or 12-14 standard cupcakes
3 large ripe bananas (or frozen*)
3/4 cup (150g) white sugar
1 large egg, lightly beaten
1/3 cup (75g) neutral oil or unsalted butter, melted
1 1/2 cups (210g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 to 3/4 cup semi-sweet chocolate chips, or any other mix-in of your choice
Procedure
Preheat the oven to 375 F. Grease and line a 9x5-inch loaf pan with parchment paper or line a standard cupcake tin with muffin liners.
Mash bananas in a large bowl (a potato masher works great!) *If you are using frozen bananas, either let them thaw out for about 20 minutes or slowly defrost them in the microwave (peels ON!)
Add the sugar, egg and oil and whisk until well incorporated and lightened in colour, about 2 minutes. Add the flour, baking soda, baking powder and salt and whisk only until just combined and no clumps of flour are left. Lastly, fold in the chocolate chips and gently mix with a spatula. Do not overmix.
Pour into the prepared loaf pan or muffin liners about 3/4 full. If you want, you can also add another banana cut lengthwise on top of the batter if baking in a loaf pan, or slices of banana added on top to each muffin. Sprinkle a few more chocolate chips on top and pop it in the oven on the center rack.
For loaf pan, bake 40-50 minutes, or for muffins, bake 18-20 minutes, until a toothpick inserted in the middle comes out clean and the cake slightly springs back to the touch.
Allow to cool on a cooling rack and store in an airtight container up to 3-4 days or freeze tightly wrapped in a freezer bag.
Let me know in the comments if you give it a try!
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