After a great relaxing weekend, I all of a sudden got the itch to go bake something. I never used to really enjoy baking anything since I don’t really like to follow directions and baking is one of those things where you need to be pretty precise. Since I have gotten my KitchenAid mixer, I have found myself looking for reasons to bake something although this isn’t always the best idea when you are trying to watch what you eat and reduce sugar intake. My husband loves when I bake this particular chocolate chip banana bread, so I thought why not just bake up a loaf. Usually at the end of the week if there are any over ripe bananas left over, I tend to stick them into the fridge and then into the freezer if I am not using them right away. Lucky for me, I had three bananas in the freezer already waiting for me. If you enjoy a very chocolate chip-y banana bread then this recipe is for you. The great thing about this recipe is, if you do not enjoy your banana bread with a lot of chocolate chips, or none at all then you can simply eliminate them from the recipe. I hope enjoy this recipe as much as my family and I do.
1/4 cup Vegetable Oil
1 1/2 cup All Purpose Flour
1 cup Sugar
1 tsp Baking Soda
1/2 tsp Salt
2 Eggs, lightly beaten
3 Bananas, mashed
1 1/2 cup Chocolate Chips
Preheat oven to 350F. Grease and flour a loaf pan. In the bowl of the Kitchenaid or any large bowl, mix together the flour, sugar, baking soda, and salt. Mix in the oil, mashed bananas and eggs. Slowly add in 1 cup of the chocolate chips. Ensure not to over mix! Pour the batter into the pan and add the remaining chocolate chips to the top. Bake until a toothpick inserted into the center of the loaf comes out clean. Bake time is about 60-80 minutes. Cool the loaf in the pan for 10 minutes.
If you do not want a overly chocolate chip-y loaf then you can omit the chips added to the top of the batter.
Serve with a scoop of vanilla ice cream or enjoy with a cup of tea.