This chocolate chip banana bread recipe is sponsoredby Simply Orange Low Acid.
Do not, I repeat, do not ever throw away a “too-ripe banana.” Don’t do it. Let it get really, really ripe. The blacker, the better! Peel off the skin, put it in a plastic baggie and throw it in the freezer. Because one day, very soon, you are gonna crave chocolate chip banana bread, and with bananas in the freezer you will be ready to make a yummy treat.
Thus far in my pregnancy I have disliked all food. All food. It’s not fun. But I suddenly see the light at the end of the tunnel and woke up this morning craving chocolate chip banana bread. Luckily for me, there were three bananas waiting for me in the freezer, and an hour later I had mychocolate chip banana bread.
Nothing goes better with a slice ofchocolate chip banana bread than a glass of orange juice. It is the perfect breakfast treat for mom,especially since it is the only drink other than water I have been drinking this pregnancy. I have to havea glass, or two, or three everyday.
I was recently introduced to Simply Orange Low Acid, and let me tell you why I am excited. I expect my pregnancy heartburn to start any day now, and I thought that would mean an end to my daily glass of orange juice. But now I have Simply Orange Low Acid — perfect timing.
Simply Orange Low Acid is anew low-acid option that is never sweetened, concentrated or frozen, with no added preservatives, colors or artificial flavors. Those with an acid sensitivity can rejoice in delicious orange juice with less acid and asmooth, delicious, fresh squeezed taste.
As much as I love my big KichenAid mixer (in red!), 99% of the time I am too lazy to get down my big mixer for one loaf of banana bread. So I tend to be a hand-mixer girl, and it works great for this recipe. If you don’t have a good hand mixer, get one. Who can resist this ice blue KitchenAid hand mixer?
You will also need a loaf pan.TIP – get two! It is just as easy to mix up a double batch.This chocolate chip banana bread doesn’t last long in my house, you will be glad you made double. (Or you could be a great friend and make one for you and one for a friend.)The two-pack Wilton loaf panis cheaper than two singles.
In a large bowl use mixer to mix the melted butter and brown sugar until sugar is dissolved.
Mash bananas with a fork and beat in withegg and vanilla extract.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Combine wet dry mixtures.
Fold in most of the chocolate chips, reserving a small handful.
Pour batter into a greased loaf pan. Sprinkle remaining chocolate chips on top.
Bake for 45 minutes. Allow bread to cool, then it will slip right out of the pan.
Serve with a large glass of Simply Orange Low Acid.
Simply Orange Low Acid is available at Target and your local grocery store. Find more Simply inspirations and recipes on the Simply Facebook page or the Simply website.
Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.
If the bananas have any visible signs of mold, throw them out. If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell.
Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.
Brown, overripe bananas are sweeter because in the ripening process the starches in the banana are converted to sugar. You can even use super-soft, black bananas that have a really strong smell and are oozy inside. As long as they're not moldy, there's no such thing as too-ripe bananas for banana bread.
Overripe bananas are actually preferred by many bakers for these recipes because they have a stronger, sweeter flavor and a softer, moister texture. Just make sure to mash them well before adding them to your batter.
Cool completely on rack. Wrap and store at room temperature overnight before slicing. (We know it's hard to wait, but your bread will be more evenly moist and less crumbly if you let it sit overnight.)
Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.
On top of that, our body's metabolism is at its lowest in the night. Therefore, one should ideally consume bananas in the morning or the evening and must avoid eating them at night.
In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.
*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.
Not using enough flour, though, results in a more caramelized-looking loaf. The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized.
Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.
The reason is as you mix, the gluten begins to develop, and when too much development happens, you can end up with a dense, chewy loaf rather than the soft and delicious banana bread you were hoping for.
While there's no blanket rule, sticking to one to two bananas per day shouldn't cause issues for most people. With that said, remember that they are relatively high in carbohydrates, so eating them along with protein or fat is also advisable to support stable energy levels.
The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).
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KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice
KitchenAid KSM150PSER Stand Mixer with Pouring Shield, 5-Quart, Various Colors
Wilton RMedium Loaf Pan, Pack of 2
