Some people dream about the deeply decadent, but so often I’m satisfied with things simple and with fewer frills. Like bananas with blackened skin that are too sweet and too soft and too bruised for their own good, mashed into an easy batter and baked up with melting chocolate chips into a bread that just gets better with time.
You see, I can fall knee-deep for a bread that’s easy-going as this. A banana bread of ugly bananas where the going is so easy in one bowl that even when distracted to the point that you forget crucial things, like whipping up an egg before you’ve already mixed wet with dry, the final bake, golden and crusty, and wafting with browned banana butter is forgivingly moist and chewy to the point that it almost feels as if adding that egg, haphazard and all, at the end made the whole thing better. And maybe it did, and maybe that’s reason not to worry at all.
- 3-4 medium overripe bananas
- 1/3 cup unsalted butter, melted and browned
- 1 egg, beaten
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- pinch salt
- 3/4 cup mini chocolate chips
Preheat oven to 350 F. Lightly grease and flour a loaf pan.
In a large bowl, mash bananas with rum, stir in vanilla, cinnamon, sugar and salt. Stir in egg and then add melted butter. Sprinkle baking soda over mixture and then gently fold in flour and chocolate chips.
Pour batter into prepared pan and bake 1 hour or until golden brown and a skewer inserted into the center of the cake comes out clean. Cool on a wire rack about 15 minutes and then slide a knife along the edge of the pan to loosen cake from loaf pan and remove completely.