It’s been a long time that I have blogged. My busy schedule kept me so busy that I neither got an opportunity to experiment nor to blog any recipe. Yesterday, when I got some free time, I realized that I still have not blogged one of my and my family’s favorite bakery items, Banana choco chips bread. And I guess, it’s been months that I have not baked it. So when I came from my New York trip a couple days ago, I found all the three bananas that I left for my husband for breakfast untouched. He didn’t eat them, hoping they will ripen by the time I come home and my concern of not wasting food will make me bake a bread for him. Smart move man!
And yeah, his plan worked, I baked it yesterday and I am blogging it today. We eat this bread most of the time for breakfast as well as during tea time. Since, it does not have butter & loads of sugar, factors like saturated fats or blood sugar level absolutely don’t bother me. Yeah, you read that right, its butter free and sugar free.
- 3 ripe bananas
- 2 eggs
- 2 teaspoon vanilla essence
- 1 cup wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup choco chips
- Preheat oven at 325º F/ 160º C.
- In large bowl, mash ripe bananas with the help of fork. Add eggs and vanilla essence in it. Whisk well.
- Sieve flour, baking powder, and baking soda together into the wet mixture. Mix it well.
- Now add choco chips into the mixture. Keep few chips aside to put on top of the bread. I generally use semi-sweet choco chips, but I had wild blueberry chocolate bar that I bought from my Alaska trip, lying in the fridge, waiting to get used in baking. So I chopped it and used it in the batter and topped the bread with regular choco chips.
- Grease a loaf pan and line it with parchment paper. Pour the batter in it and bake for 30 minutes or till it passes the knife test.