3largeripe bananasmashed (I like to use about 1-⅓ cups mashed)
2cupsKing Arthur unbleached flour
1teaspoonbaking soda
½teaspoonsalt
1cupdark chocolate chips
Instructions
Preheat oven to 350 degrees. Grease and flour loaf pan.
Crumb sugar, peanut butter and shortening together.
Mix in vegetable oil, eggs and milk.
Add in mashed bananas.
Combine flour, baking soda and salt.
Mix into banana-egg mixture.
Stir in chocolate chips.
Pour into prepared loaf pan and bake for 1 hour. Check after 30 minutes to make sure top is not getting overly brown. If so, cover top loosely with aluminum foil.
Test for doneness by inserting pick in center of bread. It is done if pick comes out clean. Remove from oven, set on wire rack, and cool for 15 minutes. Remove loaf from pan and finish cooling on rack.
Notes
This banana bread freezes very well. Allow to cool then wrap in aluminum foil and place in resealable plastic bag prior to placing in freezer.
Tips for A Moist Banana Bread
Use overly ripe, even black, bananas for the most moist flavorful bread. Previously frozen bananas can always be used in place of fresh, just thaw them out first.
Make the bread batter out of oil, not butter, as oil acts as an emulsifier and coats the flour so it doesn’t absorb too much water, which would make the final product drier.
Fold wet ingredients into dry ingredients gently to retain a more tender texture.
Do not overbake the bread. Check it after 55-60 minutes. Insert a toothpick in the center, left and right, and if it has just a few moist crumbs on it, take the banana bread out of the oven immediately.
Store in a resealable plastic bag. I like to put mine in when it’s just slightly warm in order to keep it a little moister.