Directions: |
Directions:Heat oven to 350º with oven rack in middle position. Melt butter in microwave or on stove top being careful not to burn and let it cool to room temperature. Place the bananas in a medium microwave-safe bowl, cover with plastic wrap and microwave until the bananas are tender, about 5 minutes. Transfer the bananas to a strainer set over a bowl. Press the bananas to release the liquid stirring occasionally and allowing the banana liquid to drain for 15 minutes. Collect the banana liquid - it should yield ½ to ¾ cup -
and transfer it to a small pan. Over medium-high heat, reduce the liquid to ¼ cup (5 to 7 minutes)
In a bowl, mash the cooked bananas and the reduced liquid to a puree. You should have about ¾ cup.
The puree should be slightly warm, but not hot, when you whisk in the butter, eggs, brown sugar and vanilla.
In a large bowl, whisk together flour, baking soda and salt. Stir in the chocolate chips (and nuts). Add the banana mixture to the flour mixture, gently using a spatula to fold the ingredients until just combined. do not over-mix.Pour mixture into an 8½-by-4½ inch or 9 by 5 inch loaf pan greased with cooking spray placed on a small sheet tray. Bake 55 to 70 mins. until golden brown. After 30 minutes, loosely cover with foil. Use toothpick test to check for doneness. Allow bread to cool in pan 10 mins. before turning it out onto a wire rack to cool for 1 hour before serving. |
This recipe for Chocolate Chip Banana Bread is from