Before getting all emotional about Thanksgiving and how it’s the most wonderful time of the year, I want to start by talking about how much I love banana bread. Perhaps more than my country, perhaps more than the people in my family – all in all, it’s number one on my list of favorite baked goods. This lovely Foodiecrush recipe came into my life, now normally I’m fairly comfortable with the usual Banana + Walnuts = Awesome equation. Add Chocolate? That seemed dramatic, and potentially a bit much. But since when is adding chocolate *not* the solution to every problem?
Chocolate Chip Banana Bread (Foodie Crush)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup pecans (toasted 10-15 minutes at 350F/175C) and coarsely chopped
- 3 very ripe and mashed bananas
- 1/4 cup plain greek yogurt
- 2 large eggs
- 6 tbsp unsalted and melted butter
- 1.5 tsp vanilla extract
- 1 cup semi sweet chocolate chips
- As per usual with these bready recipes, you’ll want to start by preheating your oven to 350F/175C. Grease the bottom and sides of a 9/5/3 inch loaf pan. in my opinion, the best way to do this is to let your butter become soft an then smear the side of a stick onto each corner of the loaf pan.
- Toast your pecans (175C/350F) for 10-15 minutes and coarsely chop
- Whisk together the dry ingredients in a large bowl (flour, sugar, baking soda, salt and toasted pecans
- In a separate medium bowl (or if you’re especially lazy.. use the large one) – mix together your mashed bananas, your healthy greek yogurt, eggs, butter, vanilla and chocolate chips.
- Combine them till they are just combined and scrape the batter into your pan.
- Yep it’s going to be awesome
- Bake for around 55-60 minutes, or until the toothpick is clean/top is golden brown
- If you’re feeling impatient, let it cool. OR serve warm with butter and cream
All in all, banana bread is probably what ambrosia is? If we’re being honest, it’s the most deletable dessert, especially given there is chocolate in this one. Temptation already urges me to try and make this with some hazelnuts or caramel! There’s no question that this is an easy recipe and one that you (even as a non-baker) won’t struggle to make). Maybe give it a whirl for Thanksgiving? But if you’re like me, it’s far too late – so make a vow to have it as post-Thanksgiving breakfast and serve with some coffee or tea on the side.
Happy Thanksgiving! Eat, drink and be merry!
(And be thankful!)