Chocolate Chip Banana Bread

Ingredients

• 1 egg
• 1/2 cup organic cane sugar*
• 1/4 cup avocado oil
• 2 Tbsp milk
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder ((aluminum-free))
• 3/4 cup mashed bananas ((2 over-ripe bananas) )
• 1 cup all-purpose flour ((149 grams) See notes for using fresh milled flour)
• 3/4 cup semi-sweet chocolate chips ((divided) I use soy-free chips )

Instructions

1. 1

   Prep the oven and loaf pan: Preheat oven to 300°F (148°C). Line an 8x4 bread loaf pan with a sheet of parchment paper (see notes below). Set aside.

2. 2

   Mash over-ripe bananas: In a small/medium mixing bowl mash the over-ripe bananas for a couple minutes with a potato masher (way easier than a fork)! You're looking to make a wet paste. This will add extra moisture!

3. 3

   Make the batter: In a separate medium/large bowl beat together the 1 egg and 1/2 cup sugar until creamy. Beat in 1/4 cup oil and 2 Tbsp milk. Add 1/2 tsp vanilla, 1/2 tsp salt, 1/2 tsp baking soda, and 1/4 tsp baking powder. Mix well. Then mix in the mashed bananas (3/4 cup) followed by 1 cup all-purpose flour. Batter will look lumpy.

4. 4

   Add the chocolate chips: Stir in 1/2 cup of chocolate chips.

5. 5

   Pour into loaf pan and top with more chocolate chips: Pour the batter into the prepared loaf pan, cleaning out the bowl using a rubber spatula. Sprinkle the remaining 1/4 cup of chocolate chips to the top.

6. 6

   Bake banana bread until done: Bake the chocolate chip banana bread in the preheated oven for 1 hour and 10 minutes. The exterior will look dark brown. Insert a tall toothpick into the center to ensure it comes out clean. Cool in the loaf pan for 5 minutes then remove to a cooling rack and cool completely before slicing (or eat warm). Serve.