When life gives you too many bananas, its only nature that you make banana bread. And if you happen to be really stressed out and freaking over calculus, you add a couple handfuls of chocolate chips into the batter.
Its been a very long time since I’ve taken any math courses. Its been almost a decade since I took (and successfully passed) calculus my junior year in high school. I thought that was the end of my math career, but here I am trying to fulfill pre-med prerequisites at 27.
I loved math as a child. This probably stemmed from my dad being a math genius. From basic arithmetic in elementary school to integral and vector calculus in college, my dad could always help me out with my homework. Just last week I called him up in panic over an equation I deemed impossible. No matter what time of night, he’d willingly accept the challenge and show me how easy the problem was to solve.
Double Chocolate Chip Banana Bread
Ingredients
- 1 ¼ cup all-purpose flour (162 g)
- 1 tsp baking soda
- ½ tsp kosher salt
- ⅓ cup unsweetened cocoa powder (30 g)
- ½ cup unsalted butter (113 g), melted
- ¾ cup dark brown sugar (150 g), packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 very ripe medium bananas (205 g), mashed
- 1 cup semisweet chocolate chips (170 g), or roughly chopped chocolate, divided
Instructions
- Preheat oven to 350 degrees F. Grease 9×5” loaf pan with butter or baking spray. Set aside.
- Whisk together flour, baking soda, salt and cocoa powder.
- In the bowl of a stand mixer, beat melted butter and brown sugar until well combined. Beat in the eggs and vanilla. Mix until combined.
- Add in mashed bananas. Mix until well combined. The mixture may look curdled after adding the banana.
- Add in dry ingredients and mix on low speed until almost combined. Add 3/4 cup chocolate chips and fold to combine.
- Transfer batter to the prepared loaf pan. Sprinkle remaining ¼ cup chocolate chips on top. Bake for 55-60 minutes until the toothpick inserted in the center of the bread comes out clean. Remove from the oven and let rest for 10-15 minutes before turning the bread out of the pan. Cool on a wire rack before serving.
Notes
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Hmmm…it seems like the salt information is missing from the recipe. I just had to wing it. Hopefully, it turns out ok!