my husband made banana bread last week. not only did he make banana bread, but he made two loaves. two loaves of joyous banana bread. it was quite the effort. i told him we had everything we needed, except for eggs and “could you please pick those up anyway”. clearly, that was not the case. we were also out of baking soda and the yogurt was off.
there were many messages back and forth: substitute baking soda with 2 1/2 times the baking powder, use sour cream instead of yogurt.
it all worked out. we now have banana bread coming out of the ying-yang. better still? it’s chocolate chip banana bread. the recipe is the same one that jayne ate a month ago. i don’t blame her one bit.
serving note: for those of you who grew up eating peanut butter and banana sandwiches for lunch, might i recommend, strongly, that you smear a little bit of peanut butter on top of a slice. i made a peanut butter-chocolate-banana cake for my sister-in-law last february…clearly, i should have just done this.
chocolate chip banana bread
adapted from joanne chang’s book, flour. (about which, i can hardly say enough)
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche, sour cream or yogurt (buttermilk has also worked for us)
1 teaspoon vanilla extract
3/4 cup chocolate chips
set oven to 350*F. line the bottom of a loaf pan with parchment paper.
sift together the flour, baking soda, cinnamon and salt. set aside.
beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.
drizzle in oil. add mashed bananas, creme fraiche, and vanilla. fold in dry ingredients and chocolate chips.
pour into a lined loaf pan.
bake at 350*F for 45 minutes to 1 hour.