Chocolate Chip Banana Bread
My baby girl started eating solids about a month ago, and we've been having fun trying different foods. She did a little bit of baby-led weaning with banana, but of course she won’t eat the entire bunch in time. We had some getting really ripe, and my favorite thing to do with that is to whip up some delicious chocolate chip banana bread. This was the first time I’ve had it with banana milk and that combo is now my all-time favorite.
Ingredients
3 ripe bananas, mashed (the spottier, the sweeter)
1 stick (1/2 cup) butter, melted or softened
3/4 cup brown sugar (or granulated sugar)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup chocolate chips (plus a few extra for the top)
Instructions
Pre-heat the oven to 350 F. Also grease and line an 8×8 inch cake pan with parchment paper.
Mix wet ingredients: Mash the ripe bananas in a large bowl. Stir in the melted butter, sugar, egg, and vanilla extract until smooth.
Add dry ingredients: Add the flour, baking soda, salt, and cinnamon. Stir gently just until combined and no dry flour remains.
Fold in chocolate chips: Gently fold in most of the chocolate chips, saving a small handful for the top.
Bake: Pour the batter into your prepared 8x8 pan and scatter the remaining chocolate chips on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy! I recently discovered Mooala organic banana milk, and it is absolutely the yummiest plant-based milk out there. I personally love the flavor of bananas, so I think it goes so well with any dessert and also coffee. It's so much more pleasant than any nut milk. Especially with banana bread, it just makes the delicious flavor extra pronounced.
