I've shared so many banana bread recipes with you all, but banana bread is one of those baked treats that I will never get tired of. We always have overripe bananas, and we never get tired of slicing and eating warm banana bread right out of the oven. Most recently I stumbled across this recipe from Molly Wizenberg of Orangette (who also wrote one of my favorite books!). The curious thing about this recipe is that there's no butter or oil. The banana bread is still moist as can be, and it's best sliced into big squares and served while it's still warm. Happy Monday!
Banana Bread with Chocolate & Cinnamon Sugar
3 ripe bananas
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
2 tsp cinnamon
1 tsp pure vanilla extract
1 cup semisweet chocolate chips
2 Tbsp sugar
1/8 tsp cinnamon
Heat oven to 375 degrees. Butter or spray an 8-inch square pan.
In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add the chocolate chips and stir briefly. Pour the batter into the prepared pan, and set aside.
In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.
source: recipe barely adapted from orangette