It’s Week 3 of an official National Emergency -- though I think we can collectively agree we’ve been living in a National Emergency for a few years now. Four, to be exact.
Since it’s Week 3 and we all deserve some joy, allow me to humbly suggest something indulgent, yet healthy-adjacent (I made this phrase up), something that can serve as both dessert and breakfast -- the unassuming and all-powerful Chocolate Chip Banana Bread. The longer bake time often keeps me from baking this bread, but now that we’re all stuck in the house together, why not take a break from watching people make dalgona coffee on TikTok and bake this bread instead?
Look at her! She’s gorgeous! Wow! A little lumpy but delicious.
The recipe below is one I inherited from one of my high school best friends, a fellow queer lady who came out and U-Hauled in the same year, and it has never failed me. Hopefully it brings you some stability and comfort in the coming weeks!
Some recipe notes —
I make mine without eggs (I sub in ¼ cup of unsweetened applesauce per egg), but if you have eggs, feel free to use them. Sometimes when I’m feeling adventurous, I’ll add cinnamon, but it adds some excitement that not everyone is ready for (and the whole point of baking is that you decide what you’re ready for).
If you’re lucky enough to have vegan butter in the fridge, you could easily make this recipe vegan, but full disclosure, I never remember to have vegan butter in the fridge.
Above all, this recipe relies on older, riper bananas. The riper the better. In fact, you want them to be the mushy, black-spotted kind with some give when you push into them using your fingers. Baking this bread with barely-ripe bananas will not work.
Ingredients
½ cup butter (1 long stick)
1 cup sugar
2 eggs OR ½ cup applesauce
1 tsp vanilla
1 tsp baking soda
2 cups flour
3 bananas (the softest you have)
½ tsp salt
½ tsp cinnamon (optional)
½ cup chocolate chips
Directions:
Preheat the oven to 300 degrees Fahrenheit. If you, like me, store things in your oven (NYC is small!) remember to take things out of the oven first or risk incurring your roommates’ wrath.
Cream butter and sugar in a big bowl. (I’m extra lazy, so instead of creaming, I melt the butter until it’s soupy, then stir in the sugar.)
Beat in eggs or applesauce, depending on which one you’re using.
Add in salt, vanilla, and cinnamon (if using).
Add baking soda and flour. Bonus points for sifting your flour, but you don’t need to.
Mash the bananas in a separate bowl, then add them into the mixture and stir it all up. Add the chocolate chips in. If you think it’s not enough chocolate chips, add more! You’re the expert (and ultimate consumer) here.
Bake in a greased loaf pan (line the bottom with parchment paper if you have it) for 1 ½ hours, or until done. You’ll know it’s done when the top is brown and a knife can go in and come out with only melted chocolate on it.
Allow the bread to cool before eating. This is an important last step! It helps the bread firm up after its time in the oven, and allows the chocolate to re-harden into these gorgeous blobs of cooled chocolate.
Consume the bread however you want -- I recommend slices, but if you need some chaotic energy in your life, feel free to dive into it with a fork and eat out of the loaf pan. (Note: if you’re planning on sharing your bread with someone, maybe don’t do that.)
That’s all for now! Stay healthy and hydrated <3