“I’m starting to think I just buy bananas to watch them die a slow death in my own home.” – Anonymous

 

notes

  • Make sure to preheat your oven to three-hundred-and-thirty degrees long before you even get your ingredients out. This bread is very moist and needs an evenly warmed oven or it won’t cook properly.
  • The banana count is arbitrary but if you ask me:  the more bananas the better.
  • Using red bananas has become a preference of mine since I started testing this recipe last year. They have a slight raspberry taste, nothing overwhelming, but different enough where I believe they go better with the chocolate. Yellow bananas will certainly do fine.middpicpost2

 

banana bread

makes one 9×5 loaf 

half cup of butter, softened

nine ounces of banana, mashed

three-and-a-half ounces of corn syrup

one-and-a-half ounces of molasses

three whole eggs

two-hundred-and-twelve grams of all purpose flour

one-and-a-half teaspoons of sea salt

half teaspoon of baking powder

one teaspoon of baking soda

one-and-a-half teaspoon of cinnamon

one teaspoon of ground cloves

half cup of milk

half cup of brown sugar

half cup of chocolate chips

 

In a standing mixer using a flat beater, beat softened butter until smooth. Add bananas, scraping down the sides to make sure butter is fully incorporated. Add corn syrup and molasses, scraping down the sides again. Add eggs, one at a time until each is full incorporated.

In a separate bowl combine all dry ingredients except the brown sugar.

In a batches, about three total, switch off between adding dry ingredients and milk to the mixer. Make sure to continue to scrape down the edges of the bowl. Turn the mixer on a slightly higher setting and add in the brown sugar, mix for about thirty seconds then turn it off.

With a spatula, fold in the chocolate chips until they are evenly distributed.

Line a loaf pan with parchment paper and pour in the batter.

Bake for sixty-five minutes. To check, stick a toothpick in the middle and pull it out. If it comes out clean, or basically so, then the bread is ready. If not, keep testing at five minute intervals. When the bread is ready, remove from oven and leave in the pan for fifteen minutes. Remove from pan and allow to cool on a rack for another ten minutes.

Slice, tear, or just eat it with your hands and enjoy.

 

postend2

 

See that last picture up there? I had to eat the entire loaf of bread just to get a proper slice and then a proper bite from the slice. I had to. Didn’t have a choice. I feel sick.