A simple banana bread based on a recipe by Eden Westbrook [1]. The original recipe recommends adding extra chocolate chips on top.
Cream the unsalted butter and brown sugar together for 3 minutes until smooth.
| 8 tbsp (113 g) | unsalted butter, room temperature |
| 198 g (1 cup) | brown sugar |
Mash up bananas then thoroughly mix into the creamed butter.
| 3 | overripe bananas |
Mix the room temperature egg with the bananas and butter, then add vanilla and beat well.
| 1 | egg, room temperature |
| 5 mL (1 tsp) | vanilla extract |
Add all-purpose flour, baking powder, baking soda, and kosher salt to the wet ingredients then stir until just combined. Don't overmix.
| 256 g (2 cup) | all-purpose flour |
| 5 g (1 tsp) | baking powder |
| 2 g (1/2 tsp) | baking soda |
| 2 g (1/2 tsp) | kosher salt |
Once the dry ingredients are almost completely mixed in, fold in the chocolate chips.
| 175 g (1 cup) | chocolate chips |
Carefully pour the batter into a loaf pan.
Bake in 350°F oven for 55-60 minutes, until a toothpick comes out dry.
Let cool for an hour before slicing. Wrap the completely cooled banana bread in plastic wrap and keep in the fridge for 4-5 days.