OK, full disclosure here, I have no idea what this recipe tastes like. I don't like banana bread. Never have, probably never will. However, D loves it! He said it tasted great and he took a loaf to his work and it was gone in less than an hour. Additionally, several people asked him for the recipe. So I am thinking that means it was pretty good.
How did I end up making banana bread when I don't even like it? Well, D loves the stuff and I found a bag of bananas in our freezer when looking for
I modified the recipe slightly using agave nectar instead of white sugar. We had bought some a while ago and needed to use it up. The only change that this made was the color was a bit darker, which is pretty common in baked goods using agave nectar, so don't be alarmed if this happens to you too.
Chocolate Chip Banana Bread
Adapted from: La Petite Vie who adapted it from Southern Food
- 2/3 cup agave nectar
- 1/2 cup brown sugar
- 4 ounces butter, softened
- 2 ripe bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat oven to 325°
- Grease and flour a 9x5x3 loaf pan.
- Cream brown sugar and butter in the bowl of a stand mixer.
- In a second bowl, mix together agave nectar, bananas, eggs, and vanilla extract.
- Add wet mixture to creamed butter and sugar.
- Combine dry ingredients in a third bowl and stir into the mixture in the mixing bowl just until moistened.
- Fold in chocolate chips until well incorporated.
- Pour batter into loaf pan
- Sprinkle with chocolate chips.
- Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.
- Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.