I can confidently say that anyone who buys a bunch of bananas will end up throwing at least one at the end of the week. There's just too many in a bunch - so here's an easy way to finish up them bananas for a delicious snack that will last you weeks. I swear my banana bread is 1.5weeks in and still tastes lovely.
The secret to super moist baked breads or brownies is to not overwork the batter. Do not mix it to death. Use your hands to mix it just enough to combine the ingredients. My mom swears by this trick and it really never disappoints.
Recipe makes about 10 servings. 10 mins prep time, total cook time approximately 60 mins.
INGREDIENTS
3 large ripe bananas or 6 small ripe bananas ⅓ cup butter, melted ½ cup sugar 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda Salt, to taste 1 ½ cups all-purpose flour ½ cup mini chocolate chips
DIRECTIONS
1. Preheat oven to 180 degrees.
2. In a large bowl, mash up 3 large ripe bananas with a fork. Mash coarsely so you get gooey banana in each bite!
3. Add in ⅓ cup melted butter and stir until well combined.
4. Add ½ cup sugar, 1 egg, 1 teaspoon baking soda, salt and 1 ½ cups all-purpose flour. Mix until batter is smooth and combined.
5. Add in ½ cup mini chocolate chips and stir gently.
6. Grease a bread loaf pan and pour the batter in. Top off with a sprinkle of chocolate chips.
7. Bake for 45-50 minutes. Poke with a knife or toothpick to check if it's cooked, it should come out clean.
8. Cool down before serving.
ALY'S COOKING TIPS
1. This keep in the fridge for 1-2 weeks as long as you wrap it nicely with cling wrap. Just heat up in the microwave for 1 min before serving!
2. Try using Reese's peanut butter chips instead for that killer banana-peanut-butter combo. Next level breakfast food!
3. Do not overwork the batter. This means do not mix it more than it's needed. If I had to count - mix it roughly a maximum of 20-25 times, just enough to mix in the ingredients. This ensures a super moist bread! This same theory works for brownies too!