Something that typically happens when there are more than one grocery shopper in the house, is that there tends to be an overlap of buying the same things. In this weeks case with my apartment mates, it was the bananas.
I had a total of 9 bananas that were going to go to waste if I didn’t use them. I busted out my recipe, tripled it, and began to whisk, fold, and sift away. With so much batter to go around, I used a loaf pan, muffin tin, and a mini muffin tins just to have variety.
After baking, our apartment now has enough banana bread to last us the next two weeks, however, I give it two days before it’s all gone. Happy weekend everyone!
Chocolate Chip Banana Bread/ Muffins
makes 1 loaf (9x5in), or 12 muffins
1 c granulated sugar
1 stick unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 Tbsp heavy whipping cream
1 1/2 tsp ground cinnamon
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c chocolate chips
Preheat the oven to 325 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper or a muffin tin with liners.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the cream and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Fold in chocolate chips.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean (muffins will take about 30-45 min). Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
The Kitchen Harvest 