Choco chip Banana Bread
Have you ever wondered where exactly the chocolate chip came from? Who invented it? Who decided it was best for baking? Should we be calling it a “chip” or a “morsel”? We’ve got all those answers—and more!—in our brief history of the chocolate chip.
Everyone loves a good homemade chocolate chip cookie. They’re simple, sweet, and iconically American — and they pair perfectly with a cold glass of milk. The original Nestle Tollhouse chocolate chip cookie recipe that appears on the back of every bag of semi-sweet chocolate morsels is the go-to recipe for many; the fail-safe recipe was created by Ruth Graves Wakefield in 1937 and sold to Nestle for one dollar and a lifetime supply of chocolate.
The traditional tale holds that Toll House Inn owner Ruth Wakefield invented the cookie when she ran out of baker’s chocolate, a necessary ingredient for her popular Butter Drop Do cookies (which she often paired with ice cream—these cookies were never meant to be the main event), and tried to substitute some chopped up semi-sweet chocolate instead.
Choco chip Banana Bread
- Conventional Oven
- 2 cup All Purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 2 Large ripe Bananas
- 6 tbsp Melted unsalted butter
- 3/4 cup sugar
- 1/4 cup Yogurt
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tbsp cashews, almonds, raisins
- 1/2 cup choco chips
- Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with butter.
- In a medium bowl, whisk the flour, baking soda, baking powder and salt to combine.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, sugar, eggs and vanilla until well combined.
- Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Add in the chocolate chips, nuts and raisins to the batter.
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the reserved 2 tablespoons chocolate chips.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 50 minutes.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.