Tuesday, July 8, 2014

Banana Chocolate Chunk Bread

It all started back in 1993, at my first full-time graphic design job with Fretter Inc. And then the Ann Arbor Observer, Nomaco and finally The Gazette. 

Anyone who has ever worked with me knows my banana bread. It's my 'go to' breakfast for my family, well, because I always seem to have a ton of overly ripe bananas. (Who doesn't?!)

Every neighbor I have ever had has had it. It has gone to friends for birthdays and for no reason at all. It has gone across the country for the holidays.

It started with Betty Crocker's recipe and has morphed over the years. I moved to Colorado over 9 years ago and had to adjust it slightly for high-altitude. So, if you're at sea level, you may have to add a little less flour and little more milk and adjust your baking time by 10 minutes or so.

It's great warm out of the oven with a little butter or as a cold snack with tea in the afternoon.

Hope you enjoy it as much as my friends and family do.

Banana Chocolate Chunk Bread
by Holly
recipe adapted from Betty Crocker's Banana Bread Recipe

4 medium overly ripe bananas, mashed
2 1/2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon orange zest
1/4 teaspoon nutmeg
1/4 teaspoon ground clove
1 stick unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup almond milk, unsweetened
1 teaspoon vanilla extract
1/2 cup dark chocolate chunk chips

Heat oven to 350˚F.

In Good Cook Mixing Bowl mash bananas. Set aside.

In large bowl, whisk together flour, baking soda, salt, zest, nutmeg and clove.

In upright mixer, cream butter and sugar until fluffy. Add eggs, one at a time, until smooth. Add mashed bananas, milk and vanilla until blended. Slowly add, one cup at a time, the flour mixture until just incorporated. Stir in chips.

Coat Good Cook 4 Cup Loaf Pan with cooking spray. Divide batter into the 4 dividers using a Good Cook Silicone Spatula. Bake for 45-55 minutes, or until center is set. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely before serving.

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