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Moist Banana Bread with Chocolate Chips - Breakfast Baking

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Anna Olson
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This classic banana loaf is packed full of fresh banana, which helps to keep the cake incredibly moist, and Anna also adds chocolate chips to the loaf, making it decadent and delicious. Finally, Anna replaces half of the all purpose flour with whole wheat flour, which makes this delicious loaf high in healthy fiber! Join Anna Olson in this Grokker Premium Video as she takes you through her Breakfast Baking series; the ultimate guide of the techniques, tips, and recipes for all of your breakfast baking needs.

Cooking Recipe

Makes: One 9x5-inch loaf

Ingredients:
1/3 cup (80 g) unsalted butter at room temperature
1 cup (210 g) packed light brown sugar
3 cups (750 g) mashed ripe banana, about 5 bananas
1 egg, at room temperature
1 tsp (5 mL) vanilla extract
¾ cup (90 g) all-purpose flour
¾ cup (90 g) whole wheat flour
1 tsp (5 mL) baking soda
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) salt
¾ cup (180 g) chocolate chips (optional)

Directions:
1. Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan.

2. Beat the butter and brown sugar together until smooth. Stir in the banana, and then stir in the egg and vanilla. In a separate bowl, stir the all-purpose four, whole wheat flour, baking soda, cinnamon and salt to combine. Add this to the butter mixture and stir until evenly blended. Add the chocolate chips (if using) and then scrape the batter into the prepared pan, spread evenly.

3. Bake the loaf for about an hour, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the pan, then turn out to cool completely.

The banana bread will keep, wrapped and unrefrigerated for up to 3 days, or can be frozen for up to 3 months.

Enjoy!

Chocolate Banana Bread
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