Recipe adapted from Simply Recipes
- Carbohydrate 290.848383887631 g
- Cholesterol 1376.61666666667 mg
- Fat 471.015447025858 g
- Fiber 18.0444702354509 g
- Protein 42.4774122215424 g
- Saturated Fat 295.181535743886 g
- Serving Size 1 1 Serving (1309g)
- Sodium 31279.3338360416 mg
- Sugar 272.80391365218 g
- Trans Fat 34.8300869898678 g
- Calories 5476 calories
Step-by-step
- Preheat oven to 350 degrees F. Spray a 8"x5" (or similar size) loaf pan with baking spray (the kind with flour in it) and set aside.
- In a large bowl mash the bananas until completely smooth. Stir in the melted butter until smooth.
- Add the sugar, egg, vanilla, baking soda, salt and flour and stir until the batter is thick and combined. Fold in the chocolate chips then pour/scoop the batter into the prepared loaf pan.
- Bake for 50 minute to 1 hour, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack. Slice and enjoy!
Overmixing the batter is the single fastest way to turn tender quick bread into dense, rubbery cardboard. When flour meets wet ingredients, gluten strands begin to form immediately, meaning that excessive stirring develops elasticity where you actually want a tender, crumbly cake crumb. Fold the all-purpose flour into the mashed bananas and melted butter only until no dry streaks remain, accepting a few small lumps rather than chasing absolute smoothness.
Chemical Leavening and Heat Control
Baking soda requires both moisture and an acid to activate, and while ripe bananas provide that necessary acidity, the reaction starts the moment liquid touches the powder. Transfer the batter to the 350 degree Fahrenheit oven promptly after mixing to capture rising gases before they dissipate. Because ovens vary significantly in internal temperature, testing with a wooden toothpick inserted into the thickest part of the 8-inch by 5-inch loaf pan remains the only reliable indicator of doneness.
- Grease the pan with flour-infused baking spray to prevent the sugar-rich crust from sticking.
- Allow the loaf to cool completely on a wire rack before slicing to let internal starches set.
- Store cooled bread wrapped tightly at room temperature for up to three days.
