Hello all! May was completely insane for Eric and me. Between the last week of April and the last week in May we had 7 birthdays, Mother’s Day, a wedding (that I was in) and a dance recital I helped with backstage involving at least 200 students. Eric also ran off to Chicago with his buddies for a boy’s weekend, so we haven’t seen much of each other for quality husband-wife time lately. To mitigate this, we decided to take a trip. A couple weeks ago, we booked an Airbnb in Nashville and over this week, we ran away together.
It was a blast. Admittedly, it took us a couple days to figure the city out, but once we did, we had an amazing time. We drank a lot of whiskey, listened to tons of music, I got a new tattoo and we ate. We ate a lot. A lot a lot. My favorite place was the Pfunky Griddle. The tables have griddles in the middle and they give you pancake batter and whatever toppings you order, then you make your own pancakes.
It was glorious.
I decided it was a good time to make pancakes with chocolate chips and bananas. I was right. It was a great time for that. Not only was it delicious, but it reminded me of something I often forget.
Chocolate and fruit go together well. Like, really well. So I decided to take this wonderful pairing and make something tasty.
Chocolate Chip Banana Bread!
The flavor is off the charts. It’s a super easy bread to put together and is as close to foolproof as I can imagine!
Let’s dive into some carbs!
It looks like a lot, but it is basically an assembly line of throwing stuff into a mixing bowl or the bowl of your Carmelita. You’ll need flour, eggs, baking powder, salt, Greek yogurt (I might have an obsession right now- or the recipe really called for sour cream and this is what I had so I called an audible #sportsreference), honey, butter, bananas, chocolate chips and Mexican vanilla.
Mexican vanilla is the nectar of the gods you guys. It is darker and has a bit bolder flavor than regular vanilla extract. It also has hints of sweet smoke, almost like the notes you get in a good bourbon. I wouldn’t recommend it for all dishes, but it is just perfect for this bread. I’m pretty stoked about it.
I’m not going to tell you how much it cost.
But come on! I could have way worse habits where my spending is concerned. Mexican vanilla is probably fine.
Ok, moving on. Beat the butter to a bloody pulp! In some recipes, we need the butter chunky. Not here.
Now add all the honey. It might want to just hang out in the measuring cup, but don’t you let it! That honey is not the boss of you!
Get yourself a silicone spatula and dig it out. You can totally try and use a plastic spatula or a spoon, but a silicone spatula is best. It has just enough flexibility to really scrape all the bits of honey out of whatever container you are using. There is no white sugar in this recipe to sweeten the bread, so you definitely want to use as much of that honey as possible.
Mix it all in until it is completely incorporated.
Congratulations! You’ve made honey butter! You can now continue to make the banana bread, or you can stop here and buy banana bread and use your homemade honey butter on said banana bread.
Obviously, I think you should continue to make it, but I’m not your parent or guardian so you can do what you want. I assume you are a grown ass adult. If you are not a grown ass adult, I apologize for my profanity, I applaud your desire to bake, and I would advise you to ask an adult about what to do regarding the Honey Butter Debate of 2016.
Now beat your eggs just so the yolks are broken a little bit, and add those to the honey butter. Beat thoroughly!
H’ok. Dry ingredients. This is the usual thing. Throw the baking powder and salt in with the flour. Mix them together until all the dry stuff is friendly and what not.
Add all of this mixture to the butter and mix until completely incorporated. I had to stop once and scrape the side of the bowl to get it all in there, but it worked. Start your mixer on a slower speed and then increase to medium as the flour gets mixed in.
Once that is done, add the Greek Yogurt and Mexican vanilla and mix well.
Now it is time for the stars of the show: bananas and chocolate chips. Mash the bananas with a fork and add them in. Then dump in your chocolate chips. Fold them in and you have your batter!
Pour into a prepared loaf pan and sprinkle the top with cinnamon. You choose how much! It’s like those choose your own adventure books from when you were a kid. “If you want more cinnamon, turn to page 65.” “If you do not want more cinnamon, turn to page 144.”
Except instead of turning pages, you are adding or not adding cinnamon.
Bake this sucker at 350° for something between 50-60 minutes. You just want to make sure a knife inserted into the middle comes out clean. Clean does not mean dry. There will definitely be some moisture on the knife due to the heat inside the bread and the presence of the bananas. However, as long as there is no actual batter on the knife you should be fine. Remember also that this will continue to bake as it cools.
Ooo la la!
You have to let it cool completely on a wire rack before removing it from the bread pan. I removed mine too quickly and it fell a little bit. Not a cute moment. You have to be patient, but it is worth it.
Nosh on, friends! 🙂
Chocolate Chip Banana Bread
Yield: 1 loaf Prep: 15 minutes Bake: 50-60 minutes
1/2 cup (1 stick) unsalted butter
1 cup local honey
2 eggs (beaten)
1 1/2 cups unbleached flour (sifted)
1 tsp baking soda
1/2 tsp salt
1/2 cup plain Greek yogurt
1 tsp Mexican vanilla
1/2 cup chocolate chips
3 mashed bananas
- Preheat oven to 350°.
- In a large mixing bowl, beat butter until it is light and fluffy. Add honey and mix until completely incorporated.
- Add eggs and beat until well mixed.
- In a medium mixing bowl, whisk together flour, salt and baking powder.
- Add this to the butter mixture and beat until thoroughly combined.
- Beat in Greek yogurt and Mexican vanilla.
- Gently stir in chocolate chips and bananas.
- Pour into a prepared baking dish and sprinkle the desired amount of cinnamon on top.
- Bake 50-60 minutes.
- Let cool completely on a wire rack before removing from pan and slicing.