New holy grail recipe for banana bread! Full of chocolate chips and so moist, it’s heaven in your mouth, really. Thanks to my new favorite snap chatter, Gaby from whatsgabycooking.com She’s a food blogger and basically I’m in love with everything she makes. Seriously, Tzatziki greek fries, Cheesy baked gnocchi. How can you resist? This recipe is a straight copy from her, so I can’t take the credit. But I made it and ATE IT and that’s what counts! Also, two banana recipes in a row? I’m up to something!!
3/4 cup unsalted butter, at room temperature
1 1/2 cup white sugar
4 teaspoons milk
3-4 over ripe bananas
2 cups AP Flour
1 teaspoon baking soda
1 cup chocolate chips, plus extra
Pre-heat your oven to 350 degrees F.
In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans.
Transfer the loaf pans to the oven and bake for 35-45 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the banana bread loafs from the oven and let cool for at least 30 minutes before removing them from the pans and serving.