Runner recipes: chocolate chip banana bread
This banana bread stays moist for days, and can be frozen for later.
April 18, 2020
With our new abundance of free time, loaves of homemade banana bread have been trending all over social media. Whether it’s due to the sweet flavor of the banana or the textural experience provided by the soft bread paired with the crisp nuts, this bread is worth your time to make. Adding the right extras to this delish banana base is what makes it so satisfying. Follow along or switch it up; this recipe is a favorite in my household.
Yield: 1 loaf
The shortening and sugar mixture does not completely cream in the beginning, but it does smooth out as the other ingredients are added.
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Ingredients:
3 ripe bananas
3 large eggs
2 cups flour, sifted
1 ¾ cup granulated sugar
¾ cup shortening
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup chocolate chips, in flavor of preference
1 tablespoon water
Optional: 1 ½ cup walnuts, chopped
Optional: 3 teaspoons sunflower seeds, unsalted
Tip: To make the bread without eggs, slowly add in original applesauce instead. This will allow the bread to maintain moist.
Directions:
The sugar on the pan creates a sweet, crispy outer crust that pairs well with the moist inside.
First, preheat your oven to 350 F.
In a small bowl, use a fork to crush the thee bananas until they have turned into mush.
In a separate large bowl, add 1 ½ cups of the sugar and ½ cup of the shortening. Mix the two together thoroughly; this works best with a mixer, but can be done by hand with a whisk. Then mix in the egg or applesauce until they are blended.
Use a separate dish to mix together the flour, salt, baking powder, baking soda, and salt.
Add the bananas and flour mixture to the sugar blend. Mix together well. This is the base for your banana bread.
Once the base has been completed, you can now begin mixing in the fun ingredients. Toss in the chocolate chips, walnuts, and optional sunflower seeds and stir.
Using a paper towel or napkin, lightly smear the remaining shortening over the inside surfaces of your baking dish or bread pan. This helps prevent the bread from sticking when it is time for removal.
Lightly coat each the inner surfaces of the pan with granulated sugar; it should stick to the pan due to the shortening. This creates a sugary crust as the bread bakes.
Once your baking dish or bread pan has been prepared, pour the batter into the pan.
Once completely mixed and poured into the pan, I love topping this bread off with a handful of chocolate chips.
Bake the bread for 30 minutes, then rotate the pan. Bake for approximately another 30 minutes, or until a toothpick can be poked in different sections of the bread and comes out clean.
Leave the bread in the pan or dish to cool. Once it has completely cooled, it is safe to remove from the pan to enjoy.
Do you have a recipe that would be perfect for college students? Share it with The Runner at [email protected]!
